Cantonese Soy Sauce Chicken, or Sì Yóu Jī (豉油雞) in Chinese, is one of the crown jewels of Cantonese cuisine—a dish that manages to be both humble and elegant at the same time. It’s all about coaxing the best possible flavor out of quality ingredients through careful, deliberate cooking. Unlike roasted or fried chicken dishes, this one is gently braised in a fragrant soy-based broth, allowing the meat to become fall-off-the-bone tender while absorbing an incredible depth of flavor. The result? Juicy, succulent chicken with skin that glistens in a gorgeous reddish-brown glaze. This isn’t just a meal—it’s a moment of comfort, tradition, and pure satisfaction on a plate.

Full Recipe

Ingredients

1 whole chicken (about 3–4 pounds) or 4–6 large chicken leg quarters
3 tablespoons dark soy sauce (for coating the chicken)
4 cups water or chicken broth
½ cup light soy sauce
¼ cup dark soy sauce
¼ cup Shaoxing rice wine
2 tablespoons rock sugar (or brown sugar)
1 large thumb of ginger, sliced
3 scallions, tied into a knot
2 star anise pods
1 small cinnamon stick
1 tablespoon neutral oil (vegetable or canola)
Optional: 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry for thickening)

Cooking Directions

Prepare the chicken – Wash the chicken thoroughly, inside and out, and pat it dry. Rub the entire bird (or leg quarters) with 3 tablespoons of dark soy sauce for a rich color. Let it marinate for 15–20 minutes.
Build the flavor base – In a large pot or Dutch oven, heat the neutral oil over medium-high heat. Add sliced ginger and the scallion knot, stirring for 30 seconds until fragrant. Toss in the star anise and cinnamon stick, stir for another 30 seconds.
Make the braising liquid – Pour in the water or broth, light soy sauce, dark soy sauce, Shaoxing wine, and rock sugar. Stir until the sugar is fully dissolved, then bring the mixture to a rolling boil.
Braise the chicken – Gently place the chicken in the pot, breast side down. The liquid should cover at least three-quarters of the chicken; top up with water if needed. Once it boils again, lower the heat to a gentle simmer. Cover and cook for 20 minutes.
Rest and infuse – Turn off the heat, keeping the lid on. Let the chicken sit in the hot braising liquid for 30–40 minutes to finish cooking gently and soak up flavor.
Finish and serve – Remove the chicken from the pot and rest for 5–10 minutes before chopping into bite-sized pieces. If desired, thicken the sauce with the cornstarch slurry. Serve the chicken drizzled with the sauce or on the side, paired with steamed rice.

Nutrients

Calories: Varies by portion size
Protein: Rich in lean protein from chicken
Fat: Moderate, mostly from chicken skin and soy sauce
Carbohydrates: Low, mainly from rock sugar
Sodium: Varies depending on soy sauce used
Iron: Present in both chicken meat and dark soy sauce

Why You’ll Love This Recipe

Cantonese Soy Sauce Chicken is the perfect balance of savory, sweet, and aromatic flavors. The soy sauce provides a deep, umami foundation, while the rock sugar adds a gentle sweetness and the spices—star anise and cinnamon—bring warmth and complexity. The braising method ensures incredibly juicy meat without drying it out, making it feel both indulgent and comforting. It’s surprisingly low-maintenance—most of the work happens in the pot, leaving you free to focus on sides or simply relax while your kitchen fills with mouthwatering aromas.

The Origins and Inspiration Behind the Dish

This dish hails from Guangdong province, the heartland of Cantonese cuisine, where siu mei (roasted and braised meats) are a cultural treasure. Unlike char siu or roast duck, soy sauce chicken uses a gentle braising method called jom liu (燩滷), which keeps the chicken tender and succulent. Generations of Cantonese cooks have perfected this technique, turning simple pantry ingredients—soy sauce, sugar, spices—into something that feels luxurious. It’s a dish that embodies the soul of home cooking while carrying the finesse of restaurant craftsmanship.

Ingredient Spotlight

Chicken – Fresh, young chicken or leg quarters work best for tender meat.
Light Soy Sauce – The primary seasoning, delivering savory umami flavor.
Dark Soy Sauce – Used mainly for color, lending a rich mahogany tone.
Rock Sugar – Adds a mellow sweetness that blends seamlessly with savory notes.
Aromatics – Ginger, scallions, star anise, and cinnamon infuse the sauce with warmth.
Shaoxing Wine – Adds depth, earthiness, and a hint of nuttiness.

Storage and Reheating Tips

Let the chicken cool completely before storing in an airtight container. Keep the sauce separate for best results. Refrigerated, it stays fresh for 3–4 days. For reheating, steam the chicken gently with some sauce to keep it moist, or microwave on low power. The leftover sauce is gold—freeze it and reuse for future braises, topping it up with water, soy sauce, and seasoning.

Common Variations to Try

While the classic version is unbeatable, you can easily make it your own. Add dried shiitake mushrooms or dried tangerine peel for extra depth and fragrance. For a spicy kick, toss in a few dried chilies or a dash of chili oil. You can even swap chicken for pork belly or tofu, or braise hard-boiled eggs in the sauce for a delicious side.

Pairing Recommendations

Steamed jasmine rice is the classic partner, soaking up every drop of that luscious sauce. Blanched greens like bok choy or gai lan with oyster sauce make a perfect vegetable side. A light broth soup adds balance, and a ginger-scallion dipping sauce gives a bright, zesty contrast to the rich chicken.

Health Benefits

Chicken offers lean protein that supports muscle health and keeps you feeling satisfied. Braising requires very little added fat, making this dish lighter than fried alternatives. Ginger aids digestion and reduces inflammation, while homemade preparation allows you to control sodium and sugar levels to fit your dietary needs.

Conclusion

Cantonese Soy Sauce Chicken is more than a recipe—it’s a piece of culinary heritage. Every bite is tender, flavorful, and infused with tradition. Whether you’re making it for a casual family meal or a festive gathering, this dish delivers comfort, elegance, and unmistakable Cantonese charm.

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