Cantonese Soy Chicken (豉油雞)

Soy Chicken or 豉油雞 (chǐ yóu jī) is a classic Cantonese dish known for its glossy brown skin, tender meat, and deeply savoury soy-based flavour. Despite its simple appearance, it’s a dish that relies on balance: not too salty, not too sweet, and just fragrant enough to enhance the chicken without masking it.

This style of poached chicken is traditionally made with a master stock, a seasoned broth that can be reused and added to over time, deepening in flavour with each use. In Hong Kong and Guangdong, it’s often seen hanging in glass displays in restaurants alongside roast duck and BBQ pork. But unlike roasted meats, soy chicken is gently poached, keeping the skin soft and the meat juicy.

While it’s easy to find in Cantonese restaurants, making it at home gives you a chance to tailor the flavour, build your own master stock, and enjoy the quiet satisfaction of slow cooking in Cantonese style.

Ingredients:

Chicken Preparation

• Chicken marylands (bone-in, skin-on) are ideal because they include the thigh and drumstick which are both juicy, flavourful cuts that hold up well to poaching. I don’t use chicken breast for this dish because it can turn out too dry.
• Rubbing the skin with a bit of salt before cooking helps clean it, remove any impurities, and gives you a clearer broth. It also makes the skin smoother and slightly firmer after cooking.
• Pouring boiling water over the chicken tightens the skin and removes any leftover gunk on the surface. This is a classic Cantonese step for clean presentation and a better finish.
• Give the chicken a quick rub with soy sauce, Shaoxing wine, and a pinch of sugar. This gives the skin a subtle seasoning and colour, and the wine helps remove any gamey smell.

Master Stock

The magic of soy chicken is all in the stock. It’s a balance of soy sauces, aromatics, and sugar that slowly infuses the chicken while keeping it tender.

• Light & dark soy sauce create both the seasoning and that signature brown skin tone.
• Oyster sauce adds depth and natural umami.
• Shaoxing wine brings out a mellow fragrance.
• Rock sugar balances out the salt and gives a gentle sweetness.
• Aromatics like star anise, dried orange peel, scallion, ginger, white peppercorns, licorice root, garlic, and cinnamon stick give the broth complexity without overpowering the chicken.

I used 3 cups of water for two chicken legs. This should be enough to mostly submerge them in a small pot. The smaller the pot, the better the flavour concentration.

Steps:

1. Clean the chicken

• Rub the chicken skin with salt to exfoliate and clean the surface. Rinse thoroughly.
• Pour boiling water over the chicken, then rinse with cold water and pat dry.
• Rub the chicken with a mix of soy sauce, Shaoxing wine, and a pinch of sugar. Let it sit for 20–30 minutes while you prepare the master stock.

2. Prepare the master stock

• In a small pot just big enough to fit your chicken, add all the ingredients for the master stock.
• Bring it to a boil, then reduce to a gentle simmer and let it bubble for 10 minutes to draw out the aromatics.

3. Poach the chicken

• Add the chicken, skin side down, into the gently simmering stock.
• Simmer on low heat (barely bubbling) for 12 minutes, uncovered or partially covered.
• After 12 minutes, turn off the heat, cover the pot, and let the chicken steep in the hot stock for 30 minutes.

4. Rest and serve

• Take the chicken out and rest it for 10 minutes. This helps the juices redistribute and keeps the skin intact.
• If desired, brush the skin with a bit of sesame oil for shine.
• While waiting, reduce a ladle of the master stock over medium heat until slightly thickened.
• Spoon the reduced sauce over the chicken and enjoy with a hot bowl of rice.