Soy Sauce Chicken (See Yao Gai, 豉油鸡)

Name: Soy Sauce Chicken (See Yao Gai) – Stovetop Method
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 6 servings
Cuisine: Chinese
Ingredients: 6 chicken thighs (see note 1 for other options); ½ tablespoon cooking oil; 3 stalks scallions, cut in halves; 1 thumb-sized ginger, sliced; 3 star anise; 2 bay leaves; 1 cup light soy sauce (240ml); 2 tablespoon dark soy sauce; 2 tablespoon Shaoxing rice wine (or Chinese rose wine); 2 tablespoon dark brown sugar (or 40g rock sugar); 2 cups water (480ml); ½ tablespoon cornstarch, mix with 1 tbsp water

Soy sauce chicken (see yao gai) is a fragrant Chinese braise of tender chicken thighs in a salty-sweet soy reduction, infused with star anise and ginger. This stovetop version delivers authentic flavour with minimal fuss.

🌍Chinese 🏷️Cantonese

Total

50 min

Servings

6

Difficulty

Medium

Est. Cost

$23–$38

Recipe Source

View original recipe

From Redhousespice

Ingredients

6 chicken thighs (see note 1 for other options)

½ tablespoon cooking oil

3 stalks scallions, cut in halves

1 thumb-sized ginger, sliced

3 star anise

2 bay leaves

1 cup light soy sauce (240ml)

2 tablespoon dark soy sauce

2 tablespoon Shaoxing rice wine (or Chinese rose wine)

2 tablespoon dark brown sugar (or 40g rock sugar)

2 cups water (480ml)

½ tablespoon cornstarch, mix with 1 tbsp water

12 Ingredients

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Instructions

1
Add oil, scallions, ginger, star anise, and bay leaves to a wok/pot. Fry over low heat until fragrant and the scallions and ginger browns a little.
2
Pour in light soy sauce, dark soy sauce, Shaoxing rice wine, sugar and water. Turn the heat to high. Bring the liquid to a boil.
3
Slide in the chicken thighs, skin side down (they should be in a single layer without overlapping). Adjust the water if necessary. The liquid should cover most parts of the chicken.
4
When the cooking liquid comes back to a boil, turn the heat down to a gentle simmer. Cover and leave to simmer for 35 mins. Flip over all the thighs then cook for a further 10 mins (see note 1 if cooking other cuts of chicken).
5
Take out the chicken. When cool enough to handle, remove the bones then slice into bite-sized pieces (see instructions in post content above).
6
Keep about 120ml (1/2 cup) of the broth in the wok/pot then heat up. Right before it starts to boil, add the cornstarch mixture. Remove from the heat once the sauce reaches the desired thickness. Pour it over the sliced chicken, or serve it in a bowl on the side for dipping (see note 2 for serving ideas).
7
The remaing broth can be reused. Pour it into a jar/container through a sieve and discard the spices.Use within 4 days if kept in the fridge or for 3 months in the freezer.

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Tips & Notes

Pro tips

Pat chicken thighs dry before searing—this browns the skin and seals in juices, improving final texture.
Don't skip searing the chicken; the fond (browned bits) built up in the pan enriches the sauce.
Adjust heat to a gentle simmer once liquid is added; a rolling boil toughens the meat and reduces sauce unevenly.
Taste the sauce at the end; light soy salt levels vary by brand—add a pinch more if needed before serving.

Substitutions

Light soy sauce → regular soy sauce (will be saltier; reduce by 1/4 cup initially, taste as you go)
Dark brown sugar → rock sugar or white sugar (rock sugar yields a more refined gloss; white sugar is slightly less caramel-forward)
Star anise → fennel seeds (milder anise note; use 1 teaspoon crushed)
Shaoxing rice wine → dry sherry or mirin (sherry is driest; mirin is sweet—reduce brown sugar by 1/2 tablespoon if using mirin)

Storage & make-ahead

Store cooled chicken and sauce together in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, or in a 350°F oven covered, until warmed through.

Common Questions

Can I use chicken breasts instead of thighs?

Yes, but thighs stay moister during braising. Breasts will cook faster (10–15 minutes instead of 25–30); check doneness at 12 minutes to avoid drying out.