An easy home-made version of your favorite Cantonese dish, this one-pot soy sauce chicken recipe makes a perfect alternative to roast chicken.
I’m a big fan of “let’s throw everything in the cooker and see what happens”. It is the same thing for this soy sauce chicken recipe.
As a traditional Cantonese dish, you can order at almost any Chinese restaurant.
But you can also make it at home, and it’s super EASY!
If you are doing it right, it’s going to taste even better than those you can buy from a Siu Mei store.
My mom used to make this home-made braised chicken on my birthday. It’s her signature dish. But I make a small change when I stole this recipe from her.
She would add a glaze of honey on the chicken skin as a finishing touch. I leave this step out because I’m trying to avoid sugar in my diet.
But soy sauce chicken won’t be as authentic without the sweet taste. So instead of glazing the chicken with honey, I add 2 small packets of Truvia in the soy sauce as a marinade ingredient.
How to make easy and authentic soy sauce chicken at home
1. Marinade the chicken thoroughly
When my mom makes soy sauce chicken, she would put the chicken and the marinade ingredients in a zip lock for overnight. Because I’m only using half a chicken, 30 minutes will be enough.
If you are cooking a big bird, consider marinade it the night for better flavor.
2. Serve soy sauce chicken with healthy carbs and veggies
I add carrots and yam to this rice-cooker recipe because they both absorb the taste of gravy really well.
They offer good carbs and fiber so you won’t get hungry between meals. Besides, carrot adds additional sweetness to the soy sauce gravy so you can use less sugar or sweetener.
Alternative, you can also serve it with jasmine rice or noodle. Consider stir-fry bok choy to balance the favor as a side.
3. Set the timer
I use the slow-cook function of this Midea rice cooker in this recipe. It is large enough for half a chicken. And the steam makes sure the chicken is cooked evenly.
It took me some trial-and-error before getting the timing right.
You can also try making this soy sauce chicken recipe with slow cooker or crock pot. Tell me about the results if you do.
- Half Whole Chicken
- 1 tbsp olive oil
- 1 tbsp sugar
- 1.5 cups soy sauce
- 1 tbsp fresh ginger, sliced
- 1 cup water
- 3 cloves garlic, peeled and washed
- 3 star anise
- 3 dried bay leaves
- 1 cup fresh yam, chopped
- 1 large carrot, chopped
- 1 tbsp Shaoxing wine
- Salt, to taste
- Cut chicken in half. Remove the innards, rinse and dry with kitchen towel.
- In a bowl, mix together olive oil, Shaoxing wine, sugar, salt and soy sauce. Rub the chicken thoroughly in the marinade ingredients and set aside for 30 minutes.
- Peel off the skin of garlic and ginger. Slice ginger into large thin pieces.
- Peel the carrot and fresh yam. Cut into small trunks.
- Rinse dried bay leaves and star anise with running water.
- Cover the bottom of the rice cook with ginger slices and garlic.
- Pour the chicken marinade into the rice cooker. Press cook button and cook for 3 minutes till fragrant.
- Put chicken in the cooker with 0.5 cup of water, star anise and dried bay leaves. Set cooking time to 12 minutes and press start.
- Once done, open the cooker and add in yam and carrot with the remaining half cup of water. Stir a little to make sure all ingredients are bathed in the sauce.
- Cook for another 10 minutes in the rice cooker.
- Transfer chicken, yam and carrot to a large plate.
- Chop the halved chicken into pieces. Pour the sauce in the cooker onto the plate and serve with jasmine rice.
Amount Per Serving: Calories: 324 Total Fat: 14g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 66mg Sodium: 5327mg Carbohydrates: 20g Fiber: 3g Sugar: 4g Protein: 29g
So here you go. If you make this soy sauce chicken recipe, let me know in the comment!