Easy Chinese Soy Sauce Chicken

  • PrepTime: 0 Mins
  • CookTime: 10 Mins
  • TotalTime: 10 Mins


  1. 1 whole organic chicken ,800g
  2. steamed rice for serving
  3. 1 cup unsalted chicken stock or water
  4. Marinating sauce

  5. 3/4 cup light soy sauce
  6. 2 tbsp. dark soy sauce
  7. 2 tbsp. rock sugar
  8. 1 inch root ginger ,smashed
  9. 3 scallions ,cut into small sections
  10. 4 garlic cloves ,smashed
  11. 2 star anises
  12. 1 small piece of cinnamon
  13. 1 small piece of sand ginger 沙姜,recommended to include it or you can use dried ones
  14. 1/3 cup rice wine
  15. 1 tbsp. sesame oil


  1. Firstly, remove the chicken feet (you can save it for a stock) and clean the main body. Add all of the marinating ingredients and massage the chicken for couple of minutes. Set aside for at least 3 hours. Turn over at least twice during the time.
  2. After marinating, the chicken should be well colored all around.
  3. Transfer the marinating juice to a pot (just enough to hold the chicken, do not use oversized pot with lots of empty spaces).  Add around 1 cup of chicken stock or water. Bring it to a boiling.
  4. Place the chicken in and keep spreading the sauce on the chicken with the help of a scoop.  After adding the chicken, the temperature of the liquid will drop quickly. Use medium to slow fire and keep the liquid almost simmering but not strongly boiling. This is the key to keep the chicken tender. 
  5. Simmer one side for 10 to 12 minutes and then turn over, simmer the other side and the stomach for another 10 to 15 minutes until 3/4 of the sauce are cooked off. Then cover the lid and let the chicken stay inside for 10 minutes (continue heating the chicken with the remaining heat of the pot).
  6. Transfer out and then cut into large bite size pieces.
  7. The best way is to serve it with steamed rice. In addition, you can spread the remaining liquid on the rice and make the dish ever better. Enjoy!
  8. By the way, if you love to cook whole chicken, check salt baked chicken (盐焗鸡) and Chinese style braised chicken with spices and soy sauce (脱骨卤鸡) and Chinese roasted chicken (广式烧鸡).  In summer time, you must try tender and milk white cut chicken and spicy Sichuan mouthwatering chicken.


  1. Choose organic tender chicken under 1000kg is highly recommended for this recipe. Those young chicken is easy to cook and tender than older ones.
  2. Clay pot or other thick pot with brilliant heat preservation and heat conduction, so the tender chicken can be cooked with a very gentle heat. As a consequence, the meat can be  more evenly done.
  3. It is ok when you feel the chicken is too tender and there might be some very light pink color in the bones. Gentle cooking can help use bringing back a degree of tenderness and when the inter temperature reaches around 160 degree F (70 degree C), the potential harmful bacteria can be killed.
  4. During the cooking process, cook the legs slightly for a longer time and the breast for a shorter time. Comparing with the thigh, breast is much tender and begins to getting dry when the temperature exceed 68 degree C. While the chicken thigh should be well cooked around 73 to 75 degree C.