• Menu
  • Skip to right header navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

CASA Veneracion: Online Cooking Class

Breakfast. Lunch. Dinner. Midnight Snack.

  • About
  • Cooking Class
  • Recipe Index
  • Search
  • Learn to Cook in 10 Weeks
    • How to Cook, Lesson 1: Know Your Ingredients
  • Recipes By Type
    • Appetizers & Snacks
    • Bread & Breakfast
    • Superb Soups
    • Chicken, Duck & Turkey
    • Fish & Seafood
    • Meatless
    • Mighty Meaty
    • Noodles
    • Rice & Grains
    • Sandwiches & Wraps
    • Side Dishes
    • Sweets & Desserts
    • Drinks
You are here: Home / Chicken, Duck & Turkey / Soy (Soya) Chicken

Soy (Soya) Chicken

07/13/2012 //  by Connie Veneracion

Soy (Soya) Chicken | casaveneracion.com
44shares

A huge favorite in Chinese restaurants all over the world, soy chicken, also known as soya chicken or soy sauce chicken, is chicken cooked in soy sauce. Well, a little more than soy sauce, actually. But it’s really easy to make. The only hard part is waiting for it to cool so that the bird can be sliced through the bones without the meat falling apart.

Soy (soya) chicken

Soy (Soya) Chicken

Print Pin
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 2 to 4
Author: CASA Veneracion

Ingredients

  • 1 whole chicken about 1 kg.
  • 2 star anise
  • 1 cinnamon bark
  • 4 cloves garlic crushed and peeled
  • 2 knobs ginger peeled and sliced
  • 2 shallots peeled
  • 6 peppercorns
  • 1 and 1/4 cups dark soy sauce
  • 1/2 cups light soy sauce
  • splash black vinegar
  • 2 generous splashes rice wine
  • 4 tablespoons sugar

Instructions

  • Butterfly the chicken.
  • Pour the soy sauces, rice wine and black vinegar into a wok. Add about four cups of water.
  • Throw in the sugar, star anise, cinnamon, peppercorns, shallots, ginger and garlic.
  • Bring to the boil then allow to boil uncovered for five minutes to allow the alcohol to evaporate.
  • Soy (soya) chicken
  • Lower the chicken into the hot liquid, skin side down. When the liquid starts to boil once more, lower the heat, cover the wok and simmer the chicken for 30 minutes, turning the chicken over after 15 minutes. DO NOT overcook.
  • Turn off the heat but leave the chicken in the cooking liquid to finish cooking in the residual heat. Then leave it there until it has cooled to room temperature. One tip: after turning off the heat, turn the chicken over once more so that the skin and the thicker portions of the meat are submerged in the liquid. This will give the chicken a deeper and darker color.
  • When the chicken has cooled, transfer to a chopping board. Chop — through the bones — into serving size pieces. You’ll need a very sharp cleaver to do this. If your knife is less than super sharp, the meat will fall apart while chopping even if the chicken has cooled to room temperature.
  • Serve your soy chicken with ginger-scallion sauce.

Notes

To make ginger-scallion sauce, mix together equal amounts of minced ginger and scallions with just enough peanut oil to make a paste. Season with salt to taste.
Soy (soya) chicken
44shares
Chicken, Duck & TurkeyBone-in Chicken Chinese Food Keto (Low Carb)

More Like This

Steamed whole fish with black bean sauce

Dine Lauriat-style with a Chinese-inspired Christmas Menu

The perfect partner of New Year's eve cocktails: Lemon Mint Mushrooms

Lemon Mint Mushrooms

Chicken Binakol: Think Tinola With Coconut

Chicken Binakol: Subtly Sweet Tinola With Coconut

Lettuce and Egg Salad

Lettuce and Egg Salad

Offal: Bull's testicles

Will Ketogenic Diet Finally End the Prejudice Against Offal?

Caesar Salad Dressing

Homemade Caesar Salad Dressing

How to Cook Wonton Noodle Soup With Bone Broth

Wonton Noodle Soup With Bone Broth

How to Cook Kikiam (Que-kiam)

Kikiam (Que-kiam)

Succulent pork coated with crust so thin you can see the meat through it. Chinese-style sweet and sour pork may be ubiquitous but some versions are better than others.

Chinese-style Sweet and Sour Pork

Pork belly is seared, braised, glazed, baked, sliced and arranged over stir fried noodles. This five-spice braised pork belly is also great with rice.

Five-spice Braised Pork Belly With Noodles and Bok Choy

Bicol Express Recipe

Bicol Express (Pork and Chilies Stewed in Coconut Milk)

Pork ribs with black beans and chili sauce

Pork Ribs With Black Beans and Chili Sauce

Previous Post: «Microwave chocolate chip cake Microwave chocolate chip cake
Next Post: Rj’s bacon-wrapped siomai »

Reader Interactions

Comments

  1. nina

    07/14/2012 at 1:37 am

    thereis such thing as black vinegar pala :) now, ive learnsomething new again :)

    • Connie

      07/14/2012 at 2:33 am

      Yes, there is, and it’s not the same as balsamic vinegar. :D

  2. Noel Q.

    08/01/2012 at 6:28 am

    Hi Ms. Connie… tried this recipe yesterday (since I was already able to buy the peanut oil, thanks to you, hehehe) and it was GLORIOUS!!! The chicken in itself was already wonderful, but paired with the dipping sauce it raised the flavor to new heights. Thanks for this recipe!

  3. RJ

    05/10/2014 at 1:21 am

    So do we serve this cold? Can we reheat the chicken after chopping it, or is it not advisable?

    • Connie Veneracion

      05/10/2014 at 3:01 am

      Soya chicken is served at room temperature.

Primary Sidebar

~ Recipes ~

  • Appetizers & Snacks
  • Superb Soups
  • Bread & Breakfast
  • Chicken, Duck & Turkey
  • Fish & Seafood
  • Mighty Meaty
  • Noodles
  • Rice & Grains
  • Sandwiches & Wraps
  • Side Dishes
  • Sweets & Desserts
  • Drinks
  • Meatless
  • Ovo-Vegetarian
  • Lacto-Vegetarian
  • Ovo-lacto Vegetarian
  • Vegan
  • Keto (Low Carb)

~ Popular Today ~

  • A Guide To Ramen Broth: Shio, Shoyu, Miso and Tonkotsu A Guide To Ramen Broth: Shio, Shoyu, Miso and Tonkotsu
  • What's the difference between sea salt and rock salt? What’s the difference between sea salt and rock salt?
  • Sinigang na manok (chicken and vegetables soup with tamarind extract) Sinigang na manok (chicken and vegetables soup with tamarind extract)
  • How to make: Tsokolateng tablea (Filipino hot chocolate drink) How to make: Tsokolateng tablea (Filipino hot chocolate drink)
  • Korean beef stew a la House of Kimchi: Deconstructed recipe from the Korean beef stew of the House of Kimchi (now defunct). Stewing beef is slow cooked with beef bones, seasonings and spices. Spicy Korean Beef Stew a la House of Kimchi

Footer

Hello There!

I'm Connie Veneracion: cook, crafts enthusiast, researcher, reviewer, story teller and occasional geek.

Read more about me, the cooks and the name of the blog. If you're wondering why commenting is off by default, read this.

I am on Pinterest, Youtube, Facebook and Instagram.

Not So Fine Print

Privacy & TOS ♥ Disclaimer ♥ Get In Touch (I don’t accept guest posts, I don’t give free links and I don’t do link exchanges. Exclude me from your round-ups too. Thank you.)

Except for public domain videos, stock images and screen grabs, all images and text © Connie, Speedy, Sam & Alex Veneracion. That means do not reproduce content without written permission from the blog owner.

Copyright © 2019 CASA Veneracion · ALL RIGHTS RESERVED · Powered by Apple, Canon, coffee & ramen.