Skip to Content

Soy Sauce Chicken Recipe – Authentic Chinese-Style (豉油鸡) Made Simple

Posted on Last updated:

Categories chicken, Chinese

Jump to Recipe

When you visit your favorite chicken rice store, you’ll often find a variety of choices, from the classic white-cut chicken to the flavorful braised soy sauce chicken (See yao gai/ 豉油鸡). 

I’ve written separate articles on how to make both before, but in this post, I’m sharing a simpler way to prepare soy sauce chicken using a multi-cooker. It’s easy, saves time, and to make it even more convenient, just grab a quarter chicken on the bone instead of dealing with a whole bird.

This isn’t exactly how the chicken rice vendors do it, as they usually cook the whole chicken. Nevertheless,  it’s the most practical and convenient method for home cooking. Let’s dive into the details of how to make it!

soy sauce chicken recipe

Note: This post may contain affiliate links. Please read my privacy policy for more info. I may receive commissions for purchases made through links in this post. As an Amazon Associate, I earn from qualifying purchases.

Ingredients for Chinese-Style Soy Sauce Chicken

All of these ingredients should be available at your favorite Chinese grocery store.

1. Chicken. I recommend using a quarter chicken or just the whole leg on the bone for this recipe. It saves time compared to cutting a whole chicken at home, making the process simpler and more enjoyable. Chicken on the bone is preferred because the bones add rich flavor to the braising liquid, perfect to serve over plain rice or noodles. Chicken breast may not be the best option, as it is boneless and doesn’t add extra flavor to the braising liquid. Additionally, it is not as juicy as chicken thighs.

2. Soy Sauce. You’ll need both light and dark soy sauce. The light soy sauce is the star of this recipe, so choose a premium-grade light soy sauce for the best flavor. The dark soy sauce is mainly for color, giving the chicken skin a beautiful, rich hue.

3. Sesame Oil. I love adding sesame oil to enhance the flavor of the chicken. It adds depth beyond just toasted sesame seeds and makes the braising liquid taste more wholesome and rounded.

4. Sugar. Traditionally, rock sugar is used for a cleaner, purer flavor, but the difference is subtle. If you don’t have rock sugar, regular white sugar, or brown sugar works perfectly too.

5. Spices. Classic Chinese braising spices are used here, including bay leaves, star anise, cinnamon stick, and cloves. This spice combination is tried-and-tested, commonly used for braising pork ribs, beef brisket, and many other Chinese-style dishes.

How to Make Chinese-Style Soy Sauce Chicken with a Multi-Cooker

To make this delicious Chinese-style soy sauce chicken, I highly recommend using a multi-cooker with a slow-cook mode. Don’t worry if you don’t have one! I’ll also explain how to do it on the stovetop at the end of this post. For now, let’s focus on the multi-cooker method.

1: Prep the Chicken. If you’re using a quarter chicken, please do not cut it into pieces. This helps the flavor and texture stay closer to braising a whole chicken. Place the chicken pieces flat at the bottom of the multi-cooker pot.

2: Add Ingredients. Add all the other ingredients from the recipe card: light soy sauce & dark soy sauce, tock sugar, bay leaves, star anise, cinnamon sticks, cloves. Also, add a splash of sesame oil and some Chinese Shaoxing wine to boost the flavor.

3: Add Water. Pour in just enough water to barely submerge the chicken. As the chicken cooks, it will release its own juices, and eventually the soy sauce mixture will cover the chicken completely.

4: Slow Cook. Close the lid and set the multi-cooker to slow cook for about 3 hours. If you have time, flip the chicken pieces at least once during cooking for even cooking.

5: Reduce the Sauce. Once the chicken is done, remove it and keep the remaining braising liquid. Switch the multi-cooker to sauce-reduce mode, which boils the liquid rapidly to concentrate the flavor. You want to reduce it to about half of the original volume. Taste it and adjust the concentration and saltiness to your liking.

6: Serve. Pour the reduced sauce over the chicken to serve. If you have extra braising liquid, save it for your next batch of chicken, other meats, or simply drizzle it over noodles and rice. It’s incredibly flavorful!

multicooker chicken

Optional Add-Ons to Make Your Soy Sauce Chicken Even Better 

The method above is the fastest and simplest way to make braised soy sauce chicken. But if you have a little extra time and want to make it more complete, I highly recommend adding two extra ingredients: hard-boiled eggs and firm tofu. You might have seen these in some chicken rice stores. They’re perfect add-ons as they will soak up all the delicious flavors.

1. Hard-Boiled Eggs. Prepare some hard-boiled eggs separately. Here’s a quick method:

  • Boil water and gently place the raw eggs in it.
  • Simmer on low heat for approximately 14 minutes, or until fully cooked.
  • Place the eggs in cold water to make peeling easier.
  • Once peeled, simply add the eggs to the braising liquid with the chicken. The eggs will slowly absorb all the rich flavors, making them incredibly tasty.

Please check out this article for a detailed guide on making perfect hard-boiled eggs.

2. Firm Tofu. Choose medium to firm tofu, so it won’t break apart during cooking. Tofu acts like a sponge, soaking up the soy sauce and aromatic spices for maximum flavor.

How to Add:
Simply add the hard-boiled eggs and firm tofu into the multi-cooker with the chicken. If you’re worried about overcooking, you can add them an hour before finishing the braising of the chicken.

Take Your Soy Sauce Chicken to the Next Level

If you have a little extra time and want even more flavor, you can sauté spring onion (green onion) sections, ginger slices, and crushed garlic in oil over low heat until aromatic. Then, add the chicken, spices, soy sauce, and water into the multi-cooker.

This step is totally optional, though, as the basic ingredients I shared earlier are already enough to make your mouth water! 

How to Do It:

  • Option 1: Use the multi-cooker’s sauté mode to cook the aromatics directly in the pot before adding the chicken.
  • Option 2: Sauté in a separate pan or skillet, then pour everything into the multi-cooker.

This little extra step gives your braised soy sauce chicken a deeper, richer flavor, just like the versions at your favorite chicken rice stores! 

Soy sauce chicken recipe 2

Soy Sauce Chicken Recipe – Authentic Chinese-Style (豉油鸡)

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes

This soy sauce chicken recipe is a Chinese classic! Learn how to make tender, flavorful braised chicken with simple ingredients at home.

Ingredients

Main Ingredients:

Optional Add-ons:

  • 2 hard-boiled eggs, peeled
  • 2 blocks of firm tofu, cut into large pieces

Optional Aromatics (for extra flavor):

  • 2 stalks spring onion, cut into 5 cm sections
  • 5 slices of ginger
  • 3 cloves garlic, crushed
  • 1 tbsp oil (for sautéing)

Instructions

  1. Optional – Sauté the aromatics. Use the sauté mode on your multi-cooker (or a pan) to heat the oil. Add spring onion, ginger, and garlic. Cook over low heat until fragrant.
  2. Add everything to the pot. Place the chicken in the pot. Add soy sauces, sesame oil, sugar, spices, Shaoxing wine, and water (just enough to submerge the chicken).
  3. Start cooking. Close the lid and set to slow cook mode for 6 hours. (Flip the chicken halfway through for even cooking if you can.)
  4. Optional – Add eggs and tofu. If using, add hard-boiled eggs and firm tofu halfway through the cooking process so they can absorb the flavors.
  5. Reduce the sauce. When done, remove the chicken. Switch to sauté or reduce mode and cook the liquid until it thickens slightly (about half the volume).
  6. Serve. Slice the chicken, pour the sauce over it, and serve with warm rice or noodles.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 809Total Fat: 45gSaturated Fat: 11gUnsaturated Fat: 34gCholesterol: 324mgSodium: 392mgCarbohydrates: 26gFiber: 3gSugar: 19gProtein: 69g

This data was provided and calculated by Nutritionix on 11/15/2025

© KP Kwan
Cuisine: Chinese / Category: chicken

No Slow Cooker? No Problem! 

A slow cooker is just for convenience. You can still make delicious soy sauce chicken on the stovetop! It’s simple and reasonably fast; here’s what you need to do:

  1. Use low heat: Place everything in a pot or large skillet and cook on the lowest heat possible. Slow cooking is key to tender, flavorful chicken.
  2. Cover the pot: Keep it covered for a few hours.
  3. Check occasionally: Open the lid every so often to turn the chicken over for even cooking.
  4. Monitor the liquid: Make sure the chicken stays submerged. If the liquid gets too low, add some hot water to maintain the level.

That’s it! Just a few minor adjustments, and you can enjoy perfectly braised soy sauce chicken even without a slow cooker. Good luck, and happy cooking! 

Storing and Reusing Your Braised Liquid

The braised chicken, tofu, and eggs can be stored in the refrigerator for 1–2 days, though honestly, it probably won’t last that long since it’s so delicious!  When you’re ready to eat, simply remove from the fridge and slow-simmer in the braising liquid until fully heated.

The extra braising liquid can be stored in the refrigerator for 2–3 days. For longer storage, transfer it to a freezer-safe airtight container and keep it in the freezer for 1–2 months. 

You can reuse the braising liquid for another round of braised chicken, pork ribs, or any other protein you like. That saves you time to prepare the spices, soy sauce, and aromatics from scratch again. 

Skip to Recipe