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Meat, East Asian

Cantonese soy sauce chicken with rice

Cantonese soy sauce chicken is a whole chicken gently braised in a broth of soy sauce, sherry, star anise, and ginger, served with rice and steamed bok choy. For 4 people, it takes about 1 hour 20 minutes, it's an easy recipe, and it costs €3.00 per serving. The key to success is a very gentle simmer and turning the chicken halfway through for an even mahogany color.

Tonight we're making a whole chicken braised in Cantonese soy sauce, simmered with star anise and ginger until it turns a deep mahogany color.

Cantonese soy sauce chicken with rice
Total time
1 h 20
Difficulty
Easy
Cost per person
€3.00
Calories per person
480 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

This chicken simmers whole in a broth fragrant with star anise, ginger, and sherry, which slowly turns the skin a deep mahogany color. The meat stays moist, almost falling off the bone, and the sauce, reduced at the end, turns syrupy and rich with umami from the soy sauce. It's a dish that fills the kitchen with its aroma during the whole braise, without needing constant attention.

This is a recipe for an evening when you have a bit of time, or for an easy family Sunday. Kids generally love the sweet savory flavor and the tender texture of the chicken, and the rice soaks up the sauce perfectly. You can also make it for guests, a whole chicken set over rice always makes an impression.

The ingredients

4 people

Butcher

  • Whole chicken 1.6 kg

Pantry

  • Soy sauceoften in the pantry 15 cl
  • Dry sherry 10 cl
  • Sugaroften in the pantry 4 tbsp
  • Star aniseoften in the pantry 3
  • Cinnamon stickoften in the pantry 1
  • Riceoften in the pantry 300 g

Fruits and vegetables

  • Fresh ginger 1 piece
  • Scallions 4
  • Bok choy 4

Allergens Soy, Gluten

The step by step recipe

  1. In a pot just big enough to hold the chicken, bring the soy sauce, sherry, sugar, star anise, cinnamon, ginger, scallions, and 40 cl of water to a simmer. 5 min

    A narrow pot lets the chicken sit in the liquid without needing too much of it.

  2. Add the chicken, cover, and let it simmer over very low heat, turning it halfway through. 50 min

    If the liquid doesn't cover at least half the chicken, add a bit of hot water.

  3. Cook the rice in salted water, then drain it. 11 min

    Classic long grain rice works perfectly for soaking up the sauce.

  4. Remove the chicken, let it rest, and reduce the sauce over high heat until it coats a spoon. 10 min

    Strain the sauce to remove the spices before serving.

  5. Steam the bok choy for 3 minutes, carve the chicken, and serve it over rice with the sauce. 3 min

    The Cantonese soy sauce can be reused, keep it in the fridge and start again next time.

Our tips to get it right

  • Pick a pot just slightly bigger than the chicken, so the liquid covers it halfway without needing to add too much water.
  • Let the chicken rest a few minutes outside the pot before carving, the meat stays juicier that way.
  • Keep the strained Cantonese soy sauce in the fridge, you can reuse it several times and it gets even tastier with each new batch of chicken.

The variations

  • Swap the whole chicken for thighs or drumsticks if you want a quicker cooking time and easier portioning.
  • For a vegetarian version, replace the chicken with firm tofu and shiitake mushrooms, cutting the simmering time to about 20 minutes.
  • For kids in a hurry, just serve the shredded chicken over rice with a drizzle of sauce, skipping the bok choy.

What to serve it with

  • Steamed white rice
  • Steamed bok choy
  • Hot green tea

Storage

The chicken and sauce keep for 2 to 3 days in the fridge in a sealed container. You can freeze the shredded chicken with a bit of sauce for up to 2 months. Reheat gently in a skillet or saucepan with a splash of water to loosen the sauce.

Questions about this dish

Can you make this chicken ahead of time?

Yes, the braised chicken and its sauce actually taste better reheated the next day. Cook it the day before, keep it chilled, then reheat gently and serve with freshly cooked rice.

Can you substitute the dry sherry?

You can use Shaoxing wine if you have it, or a dry white wine with an extra pinch of sugar. The result will be slightly different but still good.

Do you have to use a whole chicken?

No, thighs or drumsticks work very well and cook a bit faster. Simmer them for about 30 to 35 minutes instead of 50.

Can you freeze the Cantonese soy sauce?

Yes, this sauce freezes very well once strained and cooled. It's actually handy to keep a batch on hand to braise another chicken later.

How long does it take to make a Cantonese soy sauce chicken with rice?

Count 1 h 20 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Cantonese soy sauce chicken with rice?

About 480 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Cantonese soy sauce chicken with rice cost?

About €3.00 per serving, or €12.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, gluten. Always check the labels of the products you buy.

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