Soy Sauce Chicken

豉油鸡

Soy Sauce Chicken — CantoneseFoshan home cooking.

Ingredients

• whole chicken (3–3.5 lb / 1.4–1.6 kg), air-chilled
• light soy sauce
• dark soy sauce
• star anise

Instructions

1. Rinse chicken and pat dry. In a wok or Dutch oven, combine 1.8 L water, light soy, dark soy, and star anise. Bring to a boil over high heat.
2. Carefully lower chicken into boiling liquid, breast-side down. Return to gentle boil, then reduce heat to medium-low.
3. Simmer uncovered for 35 minutes, turning chicken once halfway. Skim foam and fat from surface every 10 minutes. (Surface shows thin, amber-brown layer; foam recedes to edges)
4. Turn off heat. Let chicken cool in liquid for 20 minutes — this ensures even flavor penetration and tender texture.
5. Remove chicken, reserve 1 cup braising liquid. Strain and reduce reserved liquid over medium heat until syrupy (≈5 min). Brush over chicken before slicing. (Liquid coats spoon thickly and leaves a trail)