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+ servings

Soy Sauce Chicken

Soy Sauce Chicken is so flavorful! Cooked in dark soy sauce with herbs and spices that are so fragrant. Enjoy a mouthful this juicy and moist chicken with an oriental touch.
Prep Time10 minutes
Cook Time30 minutes
Marinating and Resting2 hours 30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Asian, International
Keyword: soy sauce chicken, soy sauce chicken recipe
Servings: 6 servings
Calories:
Author: Mia

Ingredients

For marinating the chicken

  • 1 whole chicken preferably fresh
  • 2 stems spring onion rolled to fit inside chicken
  • 2 thumb sized ginger peeled and sliced
  • ½ onion peeled and sliced
  • 2 cups dark soy sauce
  • 3 tbsp oyster sauce
  • 1 tbsp salt for rubbing chicken

For cooking the chicken

  • ½ tbsp cooking oil
  • ½ tbsp sesame oil
  • 4 cloves garlic crushed
  • ½ onion sliced
  • 2 pcs cinnamon sticks
  • 4 pcs dried cloves
  • 2 pcs star anis
  • 2 pcs bay leaves
  • 4 tbsp brown sugar
  • 2 cups water

Instructions

Marinating the chicken

  • Remove giblets if there's any then rub salt on the skin to remove grime. Wash chicken thoroughly and pat dry with paper towels.
  • Stuff spring onions, ginger, and onion. Place in a bowl and pour dark soy sauce and oyster sauce. Rub the sauce on the chicken and marinate for a minimum of two hours.

Cooking the chicken

  • Heat cooking oiland sesame oil in a tall pot over medium heat.
  • Tip in garlic, onion, star anis, cloves, bay leaves, and cinnamon sticks. Saute until onions are translucent.
  • Add brown sugar and stir until sugar caramelized.
  • Pour the marinade sauce from the chicken and simmer for 3 minutes then add two cups of water and bring to a boil.
  • Gently submerge the chicken and simmer for 20 minutes in low heat while turning every 5 minutes.
  • Turn up the head and cook for 10 minutes while turning every 5 minutes.
  • Turn off the heat and let the chicken sit on the sauce for 30 minutes while basting the top of the chickenwith sauce occasionally.
  • Transfer the chicken on a cooling rack with a plate underneath to catch the liquid draining from the chicken. NOTE: Save the liquid as sauce for chicken
  • Cut into serving size and pour some sauce then serve. Bon Appetit!