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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This Cantonese Soy Sauce Chicken is a classic dish that showcases the rich, savory flavors of soy sauce combined with the subtle sweetness of rock sugar and the aromatic notes of ginger and scallion. The chicken is simmered gently in a flavorful sauce, absorbing its deep color and taste, and then left to soak for an extra layer of richness. The result is tender, juicy chicken with beautifully glazed skin, perfect for serving as a...
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1. Put all seasonings and ingredients except the chicken into a deep pot, then bring the liquid to a boil over high heat.
Clean the whole chicken thoroughly and set aside to drain well.
2. Rinse the whole chicken thoroughly and drain well. Tuck the chicken feet inside its belly, then place the chicken into the boiling sauce.
Pour water, light soy sauce, dark soy sauce, and rose wine into a deep pot. Add ginger slices, scallions, brown slab sugar, and rock sugar. Bring the mixture to a boil over medium heat and stir until all sugar dissolves completely.
3. Turn the heat to medium-low. Continuously ladle hot sauce over the chicken skin for 10 minutes to make the color evenly coat the surface.
Put the whole chicken into the boiling sauce liquid. Scoop the sauce over the chicken repeatedly to make the skin evenly absorb color.
4. Flip the chicken over, then ladle sauce over the other side for another 10 minutes.
Turn to low heat and simmer the chicken for about 25–30 minutes. Turn the chicken over halfway through cooking for uniform flavor and color.
5. Cover the pot with a lid and simmer the chicken for 5 minutes.
Turn off the heat and leave the chicken to soak in the sauce for 30 minutes to fully absorb the taste.
6. Flip the chicken again, cover the lid, and simmer for another 5 minutes.
Take out the chicken, chop into pieces, drizzle a little leftover sauce on top, and serve.
7. Turn off the heat and let the chicken soak in the sauce for 30 minutes to fully absorb the flavor. Take it out, chop into pieces, drizzle with leftover sauce and serve.
Sprinkle 5 grams of white sesame seeds and 5 grams of black sesame seeds on top. Decorate with fresh green herbs for garnish to make the dish look more appealing. You can arrange it in Michelin restaurant style for DIY plating.
Sweet and Sour Sauce Recipe
1 tbsp tomato ketchup
2 tbsp light soy sauce
3 tbsp white sugar
4 tbsp mature vinegar
5 tbsp clean water, mix well together
Cooking Instructions
Heat oil in a pan, pour in the mixed sauce, simmer on low heat until thickened.
This sauce has a perfect sweet and sour taste, ideal for all kinds of sweet-and-sour dishes.
Heat oil in a pan, pour in the mixed sauce, simmer on low heat until thickened.
This sauce has a perfect sweet and sour taste, ideal for all kinds of sweet-and-sour dishes.
Want to keep this recipe for later? We can email it to you!
For a deeper flavor, let the chicken soak in the sauce for an additional 15 minutes.
If rose wine is unavailable, substitute with Shaoxing wine or dry sherry.
Ensure the chicken is fully submerged in the sauce for even cooking and flavor absorption.
Can I use chicken pieces instead of a whole chicken?
Yes, you can use chicken pieces, but adjust the cooking time as smaller pieces will cook faster.
What can I use if I don’t have brown slab sugar?
You can substitute brown slab sugar with regular brown sugar or palm sugar.
How do I know when the chicken is fully cooked?
The chicken is fully cooked when the juices run clear when pierced, and the internal temperature reaches 165°F (74°C).
Can I reuse the sauce for another dish?
Yes, the sauce can be reused for braising or as a base for other dishes. Strain and store it in the refrigerator.
What is the purpose of turning the chicken during cooking?
Turning the chicken ensures even flavor absorption and color on all sides.
I share authentic traditional Chinese homemade food recipes, including desserts, tea drinks, snacks and classic folk cuisine. All recipes are for personal homemade learning and DIY practice.
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