Soy Sauce Chicken (Si Yau Gai) 豉油雞

A quintessential Cantonese classic, this whole chicken is slowly simmered in a rich, aromatic soy sauce mixture until incredibly tender and flavorful. The skin turns a beautiful glossy brown, making it a feast for both the eyes and the palate.

Nutrition (per serving)

Ingredients

• 1 whole chicken (about 1.2-1.5kg)
• 50g ginger, sliced
• 3 sprigs spring onion, knotted
• 200ml light soy sauce
• 50ml dark soy sauce
• 50g rock sugar
• 500ml water
• 2 star anise
• 1 cinnamon stick
• 1 tsp Sichuan peppercorns
• 2 tbsp Shaoxing wine
• 1 tsp sesame oil

Steps

1. Blanch the whole chicken in boiling water for 2-3 minutes to remove impurities. Rinse and pat dry.
2. In a large pot, combine light soy sauce, dark soy sauce, rock sugar, water, sliced ginger, knotted spring onion, star anise, cinnamon stick, and Sichuan peppercorns.
3. Bring the sauce mixture to a boil, then reduce heat to a simmer.
4. Carefully place the chicken into the simmering sauce, ensuring it is mostly submerged. Add Shaoxing wine.
5. Simmer for 45 minutes, occasionally spooning the sauce over the chicken and turning it for even coloring. The chicken should be cooked through, and juices run clear when pierced.
6. Remove the chicken from the sauce and let it rest for 10 minutes before chopping into serving pieces. Drizzle with sesame oil.
7. Strain the sauce and serve alongside the chicken as a dipping sauce, or pour a little over the chopped chicken.

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