Yen Can Cook ~ Soy Sauce Chicken

I bought a bottle of specially brewed soy sauce from my primary school classmate and the first thing that came to my mind was I wanted to cook soy sauce chicken with it! I have been wanting to try out this recipe but never got around to it until I got this soy sauce which from his own soy sauce brewery. 

Soy sauce chicken 豉油鸡, Si Yau Kai in Cantonese, is a Cantonese cuisine dish which the chicken is slow braised with soy sauce. It is one of the dish that can be found in most of the Cantonese style BBQ shops in Hong Kong, together with other delicacies of roasted chicken, roasted duck and roasted pork. However, it’s not as popular in Malaysia though. 

Instead of cooking a whole chicken, I used chicken whole leg (other cuts work too) to make the cooking process easier and less labour-intensive because chicken pieces can be easily submerged in the broth and flipped over when necessary.


Ingredients (Serve 3-4)

3 chicken whole leg

240ml soy sauce

1.5 tablespoons dark soy sauce

1.5 tablespoons Shaoxing Wine

40g rock sugar

3/4 thumb-sized ginger, sliced

3 cloves garlic

2 star anise

1 bay leaf  

2 stalks spring onion, cut into 10cm sections

500ml water

Cooking oil


Step 1: In a deep skillet, heat some cooking oil and saute garlic, spring onions, ginger and star anise over low heat until fragrant. 

Step 2: Pour in light soy sauce, dark soy sauce, Shaoxing Wine, rock sugar, bay leaf and water. Turn the heat to high. Bring the sauce mixture to a boil.

Step 3: Add in the chicken and make sure the sauce mixture cover the chicken. Adjust the amount of water if necessary. 

Step 4: Bring the sauce to a boil again and, turn the heat low to to gentle simmer. Cover and let the chicken poach in the sauce for 35 minutes. Flip over all the chicken pieces then cook for a another 10 minutes.

Step 5: Serve.




#dudukrumah #stayathomeagain #stayhealthy


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