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Spicy Soy Sauce Chicken

Spicy Soy Sauce Chicken


  • 1 young chicken, about 2 1/2 pounds
  • 3 tablespoons Chinese rice wine or dry sherry
  • 2 green onions
  • 3 - 4 tablespoons rock sugar or brown sugar
  • 1 cup light soy sauce
  • 3/4 cup dark soy sauce
  • 3/4 cup chicken broth, or as needed
  • 1 clove star anise
  • 2 or 3-inch cinnamon stick
  • 2 slices ginger


Wipe the chicken with a damp cloth. Rub the rice wine over the skin. Marinate the chicken in the refrigerator for 30 minutes.

Cut the green onion on the diagonal into 1-inch pieces. In a large saucepan, bring the soy sauce and rock sugar or brown sugar to a boil, stirring to dissolve the sugar. Add the chicken broth, star anise, cinnamon stick, and ginger.

Add the marinated chicken and bring back to a boil. Reduce the heat and simmer the chicken, covered, until the chicken is cooked through (30 to 40 minutes). Remove the chicken, cool slightly and chop into bite-sized pieces. Serve hot, with the sauce reboiled and poured over, or serve cold.

Yield: 4 Servings

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