Soy Sauce Chicken

Name: Soy Sauce Chicken
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Chinese
Ingredients: 1 whole chicken; 200 ml light soy; 80 ml dark soy; 40 g rock sugar; 2 star anise; 1 cinnamon stick; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 chicken

Soy Sauce Chicken, a beloved offering in Cantonese cuisine, finds its roots in the bustling siu mei shops of southern China. Traditionally prepared with an intuitive hand for salt and a generous touch of fat, this home version captures the essence of a dish meant for communal dining. It's a staple on tables, where family and friends gather to share in its rich flavors and celebrate the art of Chinese cooking.

This dish exudes a harmonious blend of savory and sweet, with the light soy and rock sugar creating a glossy, caramelized glaze that clings to tender chicken. The aroma of star anise and cinnamon infuses each bite, offering a comforting warmth. Serve it sliced, with its rich sauce spooned over, inviting everyone to savor the depth of its simple yet profound flavors.

Ingredients

1whole chicken
200 mllight soy
80 mldark soy
40 grock sugar
2star anise
1cinnamon stick
to tastefine sea salt

Method

Start by patting the whole chicken dry with paper towels to remove excess moisture. This helps achieve a better browning. Season the chicken generously with fine sea salt, ensuring even coverage. Heat a large, deep pot over medium-high heat and add enough oil to coat the bottom. Once the oil is shimmering, carefully place the chicken in the pot, breast side down, and brown it for about 5 minutes until the skin turns a deep golden brown. Turn the chicken over to brown the other side as well.
Remove the chicken from the pot and set it aside on a plate. In the same pot, add 200 ml of light soy sauce, 80 ml of dark soy sauce, 40 g of rock sugar, 2 star anise, and 1 cinnamon stick. Stir gently to dissolve the rock sugar and combine the flavors. Return the chicken to the pot, breast side up, and bring the liquid to a gentle simmer over medium heat.
Cover the pot with a lid, leaving a small gap for steam to escape, and allow the chicken to cook in the simmering sauce. Turn the chicken occasionally to ensure even cooking and flavor absorption. Cook until the chicken is tender and the juices run clear when pierced at the thickest part, typically around the thigh joint. The skin should be a rich, deep mahogany color, indicating that the flavors have penetrated well.
Once the chicken is cooked through, carefully remove it from the pot and place it on a cutting board to rest. If the sauce in the pot is too thin, increase the heat to medium-high and let it reduce slightly until it thickens to your desired consistency. Taste the sauce and adjust the seasoning with more fine sea salt if needed, ensuring a balanced savory flavor.
To serve, carve the chicken into pieces, either by slicing or chopping with a cleaver, depending on your preference. Arrange the pieces on a serving platter and drizzle some of the reduced sauce over the top. If desired, garnish with fresh herbs such as cilantro or green onions for a burst of freshness. Serve the soy sauce chicken warm, accompanied by steamed rice or your favorite side dishes.