Chinese Soy Sauce Chicken

Chinese Soy Sauce Chicken


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This is a simple Chinese recipe. The chicken tastes like it's from a Chinese restaurant in Chinatown. The sauce to cook the chicken can also be re-used several times if frozen or re-used within a few days.


Serves: 4 

  • 1.2 kg whole chicken cleaned
  • 4 cloves crushed garlic
  • 4 slices crushed ginger, 1cm each
  • 1 tablespoon sesame oil
  • 1 bottle Lee Kum Kee Chicken Marinade
  • 410ml water
  • 1 piece star anise
  • half teaspoon five spice powder
  • 100ml Chinese cooking wine

Preparation:10min  ›  Cook:45min  ›  Ready in:55min 

  1. In a large pot, saute the garlic and ginger in sesame oil till fragrant.
  2. Add the chicken marinade, water, star anise, five spice powder and bring to a boil.
  3. Turn heat to low, add chicken to sauce and pour the Chinese cooking wine over chicken. It is expected that the liquid will cover only about half the chicken. Do not cover the pot.
  4. Turn chicken after 20 minutes and cook other side for another 20 minutes on low heat.
  5. Remove chicken from pot and let it cool for a few minutes.
  6. Cut chicken into pieces, lay them on a plate and serve with some sauce over the meat.


Put the sauce in the refrigerator before freezing or re-using, and remove the layer of oil when it hardens.

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