Soy Sauce Chicken
豉油鸡 · chǐ yóu jī
My grandmother in Foshan’s Chencun raised chickens in her courtyard and made this for Lunar New Year — she’d simmer the stock three times, skimming foam each round, and always added a single star anise ‘to honor the ancestors’.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- whole chicken (3–3.5 lb / 1.4–1.6 kg), air-chilled整鸡（1.4–1.6 千克），优选气冷鸡🛒 local1.5 kg
- light soy sauce生抽🏮 asian120 ml
- dark soy sauce老抽🏮 asian30 ml
- star anise八角🏮 asian2 pcs
whole chicken (3–3.5 lb / 1.4–1.6 kg), air-chilled: Avoid frozen-thawed chicken — texture becomes grainy.
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Instructions
1Rinse chicken and pat dry. In a wok or Dutch oven, combine 1.8 L water, light soy, dark soy, and star anise. Bring to a boil over high heat.
先烧沸卤汁
2Carefully lower chicken into boiling liquid, breast-side down. Return to gentle boil, then reduce heat to medium-low.
鸡入锅再控火
3Simmer uncovered for 35 minutes, turning chicken once halfway. Skim foam and fat from surface every 10 minutes.
勤撇浮沫
🔍 Look for Medium-low 35 分钟 · 35 minutesVisual: 汤面浮薄层琥珀色油光，泡沫退至锅边Surface shows thin, amber-brown layer; foam recedes to edges
You know it's right when: 鸡皮呈油亮枣红色；扭大腿关节，可轻松转动Chicken skin turns glossy mahogany; thigh joint moves freely when twisted
4Turn off heat. Let chicken cool in liquid for 20 minutes — this ensures even flavor penetration and tender texture.
卤汁中冷透
5Remove chicken, reserve 1 cup braising liquid. Strain and reduce reserved liquid over medium heat until syrupy (≈5 min). Brush over chicken before slicing.
卤汁收浓刷身
🔍 Look for Medium heat 4–5 分钟 · 4–5 minutesVisual: 卤汁挂勺成线、滴落缓慢Liquid coats spoon thickly and leaves a trail
You know it's right when: 蒸汽变薄，酱香转为焦糖化豆香Steam thins and aroma deepens to caramelized soy
Tips
- · Add 1 tsp sugar if your dark soy is very salty — balance is key.
- · Save strained spices and ½ cup liquid to start next batch of master stock.
- · Slice against the grain for maximum tenderness.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
What's the difference between light and dark soy sauce?
Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.
Source: HǎoWèi pantry guide
Is there a vegan substitute for oyster sauce?
Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.
Source: HǎoWèi substitution engine
I only have 30 minutes. Which recipes should I pick?
Look for the 'Quick' filter (≤30 min) — tomato & egg, egg fried rice, scallion pancakes, beef & broccoli, and mapo tofu (if you have doubanjiang) all fit. Prep tip: mise-en-place everything first; the actual cooking is usually under 10 minutes.
Source: HǎoWèi recipe collection
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