Soy Sauce Chicken is a quintessential Chinese food favorite. You can usually find it hanging under heat lamps in many Chinese restaurant windows. You’ll find it near the salty chickens, roast ducks, and BBQ pork.
Our go to for soy sauce chicken is Sam Woo’s, which is usually found attached to your local Asian grocery store, Ranch 99. There is just something about the flavor of this chicken that is unlike any other chicken. The combination of the aromatics gives a skin an intense flavor and the poaching leaves the meat tender and juicy. A soy sauce chicken from Sam Woo’s goes for about $20 so it was a pretty good incentive to try to figure out how to do this at home.
I’m not sure how this chicken is prepared traditionally. This recipe is just trial and error. I’ve used a lot of traditional Chinese spices but I’m sure that the preparation is slightly different, however, the results taste the same. My very sweet fiancée thinks this recipe is actually better than what you’d find hanging in the window of a Chinese restaurant. His last name is Chen so I hope that gives the recipe a little bit of street cred.
The Scallion Sauce is usually served with another type of poached/steamed chicken, called Salty Chicken but I like it with my Soy Sauce chicken as well. The sauce is so good that I’d drizzle it over just about anything. It’s very addicting.