Slowly simmered in a sweet and savory broth, this Soy Sauce Chicken (See Yao Gai) comes out melt-in-your-mouth tender every time.
Although I often make chicken with soy sauce (or tamari or coconut aminos for a gluten-free option), I had never made soy sauce chicken until fairly recently. Well, I’m glad I did. After one bite, I think you’ll see why this is considered a Cantonese favorite—it’s packed with so much umami. While the star ingredient here is the soy sauce, the Shaoxing wine, star anise, and ginger all create a broth that’s equal parts savory, sweet, and wonderfully aromatic. Best of all, it’s so easy to prepare at home, and the results are restaurant-worthy.
However, this dish does require some pre-planning. Don’t worry, though. It’s nothing too laborious. You just need to remember to take the chicken out of the fridge. The chicken should reach room temperature before you add it to the pot. So, why do we do this? Chicken straight from the fridge cooks more unevenly. You don’t want any raw or overdone spots on your beautiful bird! When the chicken is at room temperature, the simmering process works more effectively to tenderize the meat and absorb the broth’s rich flavors.
I’d also recommend using a pot slightly larger than the chicken, as it needs to be completely submerged in the liquid while cooking. But if the top part of the chicken is not submerged, that’s okay. Simply uncover the pot every 20 minutes and spoon some of the liquid over the top before replacing the cover.
What is Shaoxing wine?
Shaoxing wine is a dark, amber-colored rice wine, also known as Shao-hsing wine and Chinese cooking wine. It’s popular in Chinese cooking, especially for marinades, sauces, braised meats, and stir-fries. It is not typically gluten-free, as the fermentation process uses wheat, so check the labels if you are gluten-intolerant.
You will probably have to visit a local Chinese market or shop online to find this cooking wine. While some of the more expensive bottles of Shaoxing wine are intended for drinking warm, they can also be used for cooking. However, you do not need a more expensive drinking version for cooking.
It’s also worth noting that the cooking versions found in most grocery stores often add salt to circumvent alcohol restrictions. This, of course, changes its flavor. If you can only find cooking Shaoxing wine, consider reducing or eliminating the salt in your recipe. But if you’re lucky enough to live near an Asian market, you should be able to find unsalted bottles of Shaoxing wine.
How do I store leftovers?
Once the chicken cools, refrigerate it in an airtight container for up to 4 days. It can also be frozen in a heavy-duty freezer bag or container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat leftovers on the stove over medium-low heat with a splash or two of broth—this should keep the chicken moist. Alternatively, you could reheat the chicken in the oven (325°F) until heated through, but cover it with foil to prevent dryness.
Serving suggestions
Soy sauce chicken makes a beautiful presentation when served whole, much like a Thanksgiving turkey. Carve it at the table and serve it with Steamed Rice. For some Asian-inspired sides, you can’t go wrong with a plate of Air-Fryer Potstickers—and don’t forget to serve it with Potsticker Sauce! If you want a healthier version of a classic appetizer, try these Baked Egg Rolls. And for some greens, I’d recommend a simple Sautéed Broccolini or Vegetable Stir-Fry.
Ingredients
- 1 whole chicken about 4 pounds
- 2 tablespoons vegetable oil
- 6 slices ginger
- 3 scallions cut into 3-inch pieces
- 3 star anise
- 1 cup Shaoxing wine
- 1 cup soy sauce
- 1 cup water
- 1/2 cup sugar
- 2 teaspoons salt
Instructions
- Remove the chicken from the refrigerator an hour before cooking to bring it to room temperature. Clean it thoroughly inside and out.
- In a large pot, heat the vegetable oil over medium heat. Add the ginger and scallions, cooking until fragrant. Stir in the star anise.
- Pour in the Shaoxing wine, soy sauce, water, sugar, and salt. Bring to a simmer, stirring until the sugar dissolves.
- Carefully lower the chicken into the pot, ensuring it is fully submerged. Cover and simmer for about 1 hour, or until the chicken is cooked through.
- Remove the chicken from the pot and let it rest before slicing. Serve with a spoonful of the cooking liquid as a sauce.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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