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Soy Sauce Chicken

Sharon of Delishar
Servings 6


  • 1.5-2 kg whole chicken cleaned
  • 2 tsp oil
  • 8 slices of old ginger
  • 6 cloves garlic smashed
  • 2 stalks scallions chop into 2 inch pieces
  • 3 star anise
  • 1 1/4 cup Shao Xing wine
  • 1 1/4 cup light soy sauce
  • 1 1/4 cup dark soy sauce
  • 3/4 cup sugar
  • 1 1/2 tsp salt
  • 8 cups water


  • Heat oil in dutch oven.
  • Saute garlic, scallion, ginger, and star anise until fragrant.
  • Add salt, light soy, dark soy, wine, sugar, and water.
  • Bring to boil and simmer for 20 minutes.
  • Add chicken into the simmering liquid, making sure cavity is filled with cooking liquid.
  • Bring to boil, and lower heat to a simmer and allow to cook for 30 minutes.
  • Periodically baste the exposed area with cooking liquid, if the whole chicken is not submerged.
  • Remove from heat and allow chicken to rest in the liquid for 15 minutes before serving.
  • Baste the chicken occasionally with the sauce in the pot.
  • This will keep the skin moist as it cools.


The remaining sauce goes great over steamed rice or as a sauce base for egg noodles.
Adapted from thewoksoflife