Cantonese Soy Sauce Chicken (Poached Chicken in Soy Master Stock)
Why this recipe works
- Gentle poaching: Keeping the stock at a bare simmer cooks the chicken evenly while helping the skin stay intact.
- Aromatic master stock: Soy sauces, Shaoxing wine, ginger, spring onions and whole spices build a deeply savoury poaching liquid.
- Glossy finish: A final brushing of toasted sesame oil gives the rested chicken a polished sheen and nutty aroma.
Get the most out of this recipe
Timing notes
- Check doneness carefully: The chicken is ready when the thickest part of the thigh reaches 74°C (165°F) and the juices run clear.
- Let it rest before chopping: Resting gives the juices time to settle and allows the skin to firm slightly, which makes cleaner chopping easier.
Ingredient notes
- Use both soy sauces: Light soy sauce seasons the stock, while dark soy sauce adds colour and a deeper caramel note.
- Shaoxing wine: Shaoxing wine brings a rounded, aromatic flavour; dry sherry is the closest practical substitute.
- Whole spices work best: Star anise, cinnamon, cloves and peppercorns infuse the stock cleanly and are easy to strain out before serving.
Authenticity notes
- Poached, not roasted: Cantonese soy sauce chicken relies on gentle poaching in seasoned stock rather than dry heat, giving the meat a softer texture and deeply seasoned surface.
- Served with the stock: The strained poaching liquid is part of the dish, spooned over the chopped chicken at the table for extra savoury depth.
Common mistakes
- Avoid a rolling boil: Hard boiling can toughen the meat and cause the skin to split; the surface should only tremble gently.
- Do not chop immediately: Cutting straight away can release too much juice onto the board and make the pieces look ragged.
- Check the thigh: A whole chicken can cook unevenly, so use a thermometer in the thickest part of the thigh rather than relying only on time.
Equipment you'll need
Ingredients
Instructions
- Trim off any excess fat from the chicken cavity. Thickly slice the ginger and cut the spring onions into 5 cm lengths.
- In a stockpot, combine the water, light soy sauce, dark soy sauce, Shaoxing wine and brown sugar. Add the ginger, spring onions, star anise, cinnamon, cloves and peppercorns, then bring to a gentle simmer over medium heat, stirring to dissolve the sugar.
- Lower the chicken into the simmering liquid breast-side down; the liquid should mostly cover it, so top up with a little more water if needed. Keep the heat low so the surface barely trembles, and poach for 45 minutes, turning the chicken once halfway through. The chicken is ready when the thickest part of the thigh reaches 74°C (165°F) and the juices run clear.
- Lift the chicken out and set it on a board or tray to rest for 20 minutes so the juices settle and the skin tightens. While it rests, keep the poaching liquid at a very gentle simmer for 5 minutes to concentrate slightly, then strain it.
- Brush the chicken all over with the toasted sesame oil for a light sheen. Chop into serving pieces, then serve with a small bowl of the strained poaching liquid for spooning over at the table.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- Keep the poaching liquid at a bare simmer; a rolling boil can split the skin and make the meat drier.
- For cleaner chopping, let the chicken cool for the full resting time, then use a sturdy chef’s knife and cut through joints where possible.
- Food safety: make sure the chicken reaches 74°C (165°F) in the thickest part of the thigh before serving.
Substitutions
- Replace Shaoxing Cooking Wine with dry sherry for a similar aroma.
- Replace brown sugar with honey for a rounder sweetness and a slightly glossier finish.
Storage
- Refrigerate up to 3 days
- Cool the chicken and strained poaching liquid quickly, then refrigerate separately in sealed containers. Reheat chicken pieces gently in a covered pan with a splash of the poaching liquid until piping hot, or warm in a 180°C (355°F) oven; avoid boiling hard to keep the meat tender.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 45min (30min active)
- Difficulty: Medium
- Cuisine: Chinese
-
Allergens:
Soybeans
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