Mum's Soy Poached Chicken Recipe | 酱油焖鸡

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Some dishes just taste like home—and this soy chicken is one of them. My mum used to make this dish, and I never really questioned where it came from. It was just a part of our table, our family, our memories. But over time, I learned that soy-braised chicken exists in many variations across different cultures.

Gently poached in soy, this chicken is all about tender meat and rich, aromatic flavor.

The Cantonese version (豉油鸡) is usually made with a whole chicken, giving it a smooth, glossy skin. The Taiwanese version (滷鸡, Lu Ji) leans more toward the red braising method, often incorporating five-spice and stewing until deeply flavorful. My mum’s version? Somewhere in between—not quite one or the other, but completely ours.

Silky skin, juicy bite — every slice tells a story of patience and depth.

What makes this dish special is the deep umami and sweetness of the soy sauce, balanced with aromatics like cinnamon, star anise, and licorice root. The soft, custardy eggs soak up all that flavor overnight, while the tofu puffs turn into sponges for the braising liquid.

Paired with a bold dipping sauce, this soy poached chicken is comfort with an umami kick.

Instead of using a whole chicken, I prefer flats-only wings because they get perfectly tender and flavorful. Steeping everything in the sauce after cooking ensures the flavors meld beautifully, making each bite just as rich as the last.

The kind of dish that brings silence at the table — soy poached, steeped in tradition.

If you’ve never made soy-braised chicken before, this is the perfect recipe to start with. It’s simple, uses humble ingredients, and gets better the longer it sits. You can even reuse the braising liquid to make another batch, or try braising tofu, beef shank or simply make more soy eggs in it.

It’s a dish that doesn’t just feed you—it stays with you. And for me, it’s a way to keep a piece of my mum’s cooking alive. I hope you give it a try and make it your own.

Simple ingredients. Slow cooking. Stunning results.

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Ingredients:

(Serve 4)

• Water, 500g

• Soy Sauce, 500g

• Sake, 30g

• Dark Soy Sauce, 30g

• Soy Sauce Paste, 30g Or Oyster Sauce

• Rock Sugar / Granulated Sugar, 300g

• Cinnamon Sticks, 2

• Bay Leaves, 3

• Star Anise, 1 TBSP

• Chinese Licorice, A Small Handful

• Ginger Crushed, 2"

• Garlic Crushed, 3 Cloves

• Scallions Coarsely Chopped, 2 Stalks + More For Garnishing

• Fridge Chilled Eggs, 4

• Chicken Wings, 500g I'm using Flats

• Tofu Puffs, 12

• Toasted Sesame Oil, For Drizzling

• Coriander Coarsely Chopped, A Handful

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Equipment:

• Heavy Pot

• Sauce Pot

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Directions:

1. Make the Soy Base.

2. In a heavy pot, add water, soy sauce, sake, dark soy sauce, soy paste, sugar, cinnamon stick, bay leaves, star anise, licorice, ginger, garlic, and scallions.

3. Bring to a simmer over medium heat.

4. Stir and cook until the sugar has fully dissolved.

5. Remove from heat and let it cool completely.

6. Boil the Eggs.

7. In a separate sauce pot, bring 1 inch of water to a gentle simmer.

8. Carefully place the eggs into the pot using tongs.

9. Cover and let cook for exactly 6 minutes.

10. Transfer the eggs immediately under running cold water to stop the cooking. Add ice if needed.

11. Once cooled, peel the eggs gently.

12. Marinate the Eggs.

13. Once the soy mixture is fully cooled, pour it into a container.

14. Add the peeled eggs. Cover them with a cartouche (a round piece of parchment paper placed directly on the surface).

15. Seal and refrigerate overnight.

16. The next day, remove the eggs and set aside.

17. Braise the Wings and Tofu Puffs.

18. Return the leftover soy mixture to a heavy pot.

19. Poke holes in the chicken wings with a fork to help absorb flavor.

20. Add the wings and tofu puffs to the pot. Stir to coat and submerge.

21. Turn the heat to medium and bring to a gentle simmer.

22. Lower the heat and cook for 15 to 20 minutes, or until the chicken is fully cooked. Stir occasionally.

23. Taste and adjust. If too salty, add water 1 cup at a time. If too bland, add more soy sauce to taste.

24. Turn off the heat, cover, and let steep for 10 minutes.

25. Serve.

26. Plate the chicken wings and tofu puffs over steamed rice.

27. Drizzle some soy broth and a bit of toasted sesame oil over the rice.

28. Garnish with sliced scallions and chopped coriander.

29. Serve with the marinated soy eggs on the side.

30. Optional Tip.

31. You can strain the remaining soy mixture and discard the solids.

32. Save the liquid to braise tofu, beef, or make more soy eggs later.

Succulent...

Perfect soy eggs every single time...

Nourishing...

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Recipe Video: