Soy sauce chicken is a Hong Kong street-food icon and the soul of dim sum breakfasts. The chicken is poached in a fragrant master stock infused with ginger, star anise, and soy sauce, then cooled and chopped into bite-sized pieces. The silky meat is paired with a pungent ginger-scallion oil and a drizzle of soy gravy, creating a perfectly balanced, umami-rich dish.
Serves 4
Bring a large pot of water to boil. Blanch chicken for 2 minutes, then remove and rinse.
In the same pot, combine soy sauces, ginger, star anise, and water to cover. Bring to a boil.
Return chicken to pot and simmer 30β35 minutes until cooked through. Cool slightly, then refrigerate in stock.
Heat oil with ginger and scallions for 1 minute. Chop chilled chicken and serve with oil and reserved soy gravy.
Keep the master stock β it improves with each use.
Cooling the chicken fully makes it easier to chop cleanly.
The ginger-oil must be hot to release aroma.
Taste and adjust salt at the very end β flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Make with duck for Peking-style variation
Add mushrooms to the stock
Shred chicken for congee topping
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas β adjust seasoning slightly upward to compensate.
Refrigerate up to 5 days in stock. The stock freezes for 2 months.
Soy sauce chicken became iconic in 1950s Hong Kong when street vendors perfected the technique of poaching in master stock, creating a quick, affordable protein for workers and students.
A broth that's reused and improved over time, becoming more flavorful with each batch of chicken poached in it.
Yes, use thighs and breasts. Adjust cooking time to 25 minutes.
Yes β most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving Β· 4 servings total
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