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Soya sauce chicken

Soya Sauce Chicken - Hong Kong Style

In this recipe chicken is marinated and braised in soy sauce and served with mouthwatering soy mixture sauce. You can save the master sauce for endless of reusing. This can also be a good alternative for roasted turkey on Thanksgiving.
4.34 from 3 votes
Prep Time 30 mins
Cook Time 45 mins
Marinating & resting time 45 mins
Total Time 2 hrs
Course Main Course
Cuisine Hong kong
Servings 2 people


  • Ice water bath pot
  • Ladle
  • 2 big stock pots


  • 5 chicken legs quarters

Marinade mixture

  • 1 tsp salt
  • ¼ c dark soy sauce
  • 2 tbsp honey
  • 1 dash black pepper

Soy sauce mixture (Master stock)

  • 5 piece star anise
  • 1 cinnamon stick
  • 5 shallot smashed
  • 1 medium ginger cut into slices
  • 5 bay leaves
  • 2.5 oz sugar
  • ¼ c dark soy sauce
  • ½ c light soy sauce



  • In a big mixing bowl, combine all marinade ingredients and whisk to combine. Add chicken legs quarters and let them marinade for at least 30 minutes (max: 4 hours).


  • In the first stock pot, fill the water high enough to cover the chicken (eye ball). Bring to boil then add chicken in. Simmer chicken legs for 10 minutes (on medium high heat).

Ice water bath

  • Make a big ice water bath pot. After 10 minutes, take the chicken and submerge them completely under the cold water to temper them. Keep 2 cups of the temper broth to make master stock

Master stock

  • In another big stock pot, add 3 tbsp vegetable oil. Heat on medium high heat, then add star anise, cinnamon stick, shallot, ginger, and bay leaves. Sauteed for 5 minutes or until their fragrance is released.
  • Add sugar, dark soy sauce, light soy sauce, 2 cups of temper broth, and 2 cups of water. Stir to combine everything. Bring to boil then reduce the heat to medium high, simmer for 10 minutes.
  • Continue simmering master stock. Hold chicken leg at the top of the leg, ladle boiling soy mixture all over chicken leg. Set aside. Continue doing the same thing for the rest of the chicken legs.
  • When all chicken legs are all coated with soy sauce mixture (master stock), return them to the pot and simmer for another 20 minutes, partially cover the pot. Adjust the heat high enough to simmer the whole pot.
  • Chicken legs quarters should be done cooking after 20 minutes in master stock. If you're using whole chicken, it should be 30 minutes to cook in master stock.
  • Turn off the heat and let the chicken legs steep inside the pot for 15 minutes before serving.


  • Take chicken legs out of master stock and rest at room temperature for 10 minutes before breaking down into pieces. Carefully work on each section so they are not falling apart.
  • Strain master stock, discard all ingredients inside the stock. Take about 1 cup of master stock and serve as sauce on the side. Refrigerate the left over stock in an air tight container.
  • Serve with steamed rice, baguette, or any kind of bread, or by itself. Enjoy!