Last Updated on September 6, 2020 by Simon Fan
Among the delicacies you often find in the window displays of Cantonese restaurants, soy sauce chicken (豉油鸡) is probably one of the easiest to make at home and tastes utterly delicious.
Passed down from generation to generation, the recipe for this classic Cantonese dish may vary depending on whom you ask. However, they typically follow the same method by gently poaching the chicken in a soy sauce-flavored broth, until the meat is tender and the skin is silky. The “secret” to making an aromatic, flavorful, and richly-colored soy sauce chicken is to use a combination of high-quality dark soy sauce and light soy sauce. Aromatics and spices, such as cinnamon, star anise, dried orange peels, and Chinese rose wine, are sometimes added to create more complex flavoring.
The poaching liquid can be re-used to cook not just another round of chicken, but also other poultry or meat as well. It becomes richer and more flavorful with each additional use.
The recipe below is my take on this Cantonese classic, with a twist. Instead of poaching, I cook the whole chicken using the steaming method after marinating it in soy sauce for hours. This method works particularly well with a small-sized chicken, such as poussin or Cornish hen, as its delicate flesh benefits from the gentle cooking method and retains its flavor and moisture after cooking.
The marinade takes a minimalist approach by including only dark soy sauce, light soy sauce, Shaoxing wine, and ginger. Once you’ve tried the recipe, feel free to experiment by adding other aromatics or spices to create your own rendition.
If you prefer, you can also make this dish with chicken parts, such as breasts, wings, or thighs.
Steamed soy sauce chicken
Serves 2 to 3
Ingredients
1¾ lb (790 g) small-sized chicken (such as Cornish hen or poussin), or chicken parts of your choice.
2 tablespoons dark soy sauce
2 tablespoons light soy sauce
1 teaspoon Shaoxing wine
1 teaspoon juice from grated ginger
1 tablespoon sesame oil
Light soy sauce as needed for the sauce
Freshly ground white pepper
Directions
- Using a pair of kitchen shears, cut the chicken open by cutting along one side of the backbone. This will make it easier for marinating and steaming.
- In a large, re-sealable plastic bag that’s big enough to hold the chicken, add the dark and light soy sauces, wine, and ginger juice. Shake to mix well. Add the chicken, seal the bag, and shake to evenly distribute the marinade. Let marinate in the refrigerator for 4 to 8 hours.
- Place the marinated chicken, with its cavity facing down, on a heatproof plate that fits into a steamer. Steam over high heat until the chicken is just cooked through (the juices run clear when inserted with a thin knife), about 15 minutes.
- Transfer the chicken to a plate. Brush its skin with some of the sesame oil to keep it from drying out. As the chicken cools, strain the chicken juice collected on the plate and reserve. When the chicken is cool enough to handle, cut into bite-size pieces.
- In a saucepan, bring the reserved chicken juice to a boil. Season to taste with light soy sauce and white pepper. Turn off the heat and mix in the remaining sesame oil.
- Serve the chicken warm or at room temperature. Spoon the sauce over the chicken right before serving.
