Soy Sauce Chicken (VIDEO)

Soy Sauce Chicken represents a Chinese takeout classic, featuring exquisitely poached chicken that brims with incredible juiciness and flavor! The most renowned rendition of Soy Sauce Chicken hails from the Singaporean restaurant, Hawker Chan (Liao Fan Hawker Chan), which earned the distinction of being the first hawker stall to receive a Michelin star for its famous Soya Sauce Chicken Rice.

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% Daily Values based on a 2,000 calorie diet

Step 1

In a large dutch oven or wide, heavy bottomed pot heat 1 tbsp of neutral oil over medium high heat. Add the scallions and ginger and stir fry until fragrant, about 30 seconds.

Step 2

Deglaze the pot with Shaoxing wine and let dissolve for 30 seconds, then add light soy sauce, dark soy sauce, sugar, star anise, bay leaf. Stir until the sugar has dissolved.

Step 3

Add the chicken to the pot then add enough water to cover the chicken. Turn the heat to high and bring the water to a boil, then reduce the heat to medium low to bring the liquid down to a simmer. Cover and simmer for 10 minutes or until the chicken reaches a 165F internal temperature.

Step 4

Turn off the heat and let the chicken sit in the cooking liquid for another 15 minutes.

Step 5

Serve over rice along with the poaching liquid and enjoy!

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