Hong Kong Soy Sauce Chicken
Tender poached chicken in aromatic soy-ginger-star anise broth, served chilled with ginger-scallion oil.
About This Recipe
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.
Ingredients
Serves 4
- 1 wholechicken (1.5 kg), cleaned
- 1 cupsoy sauce
- 1/4 cupdark soy sauce
- 3 inchginger, sliced
- 5 piecesstar anise
- 2 stalksscallions, chopped
- 3 tbspvegetable oil
Instructions
- 1
Blanch chicken
Bring a large pot of water to boil. Blanch chicken for 2 minutes, then remove and rinse.
- 2
Make stock
In the same pot, combine soy sauces, ginger, star anise, and water to cover. Bring to a boil.
- 3
Poach chicken
Return chicken to pot and simmer 30–35 minutes until cooked through. Cool slightly, then refrigerate in stock.
- 4
Make ginger oil
Heat oil with ginger and scallions for 1 minute. Chop chilled chicken and serve with oil and reserved soy gravy.
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Pro Tips
- →
Keep the master stock — it improves with each use.
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Cooling the chicken fully makes it easier to chop cleanly.
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The ginger-oil must be hot to release aroma.
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Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Variations
- •
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 — adjust seasoning slightly upward to compensate.
Storage
Refrigerate up to 5 days in stock. The stock freezes for 2 months.
History & Origin
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.
Frequently Asked Questions
What is 'master stock'?
A broth that's reused and improved over time, becoming more flavorful with each batch of chicken poached in it.
Can I use parts instead of whole chicken?
Yes, use thighs and breasts. Adjust cooking time to 25 minutes.
Can I make this ahead of time?
Yes — 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.
What can I substitute if I don't have all the ingredients?
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.
Nutrition Facts
Per serving · 4 servings total
Time Summary
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