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.
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.
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.
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.
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.
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
Equipment:
Heavy Pot
Sauce Pot
Directions:
Add water, soy, sake, dark soy, soy paste, sugar, cinnamon, bay leaves, star anise, licorice, ginger, garlic and scallions to a heavy pot.
Bring it up to a simmer.
Continue stirring and cooking until the sugar has completely melted.
Remove from heat and set aside to cool down completely.
In the meantime, bring 1 inch of water, in a sauce pot, to a slow, gentle simmer.
Carefully place the eggs into the water using a pair of tongs.
Cover and let the eggs cook for exactly 6 mins.
Remove from heat and immediately place the eggs under running water.
Add ice if needed to stop the eggs from cooking further.
Carefully peel the shells from the eggs.
Once the soy mixture has cooled down completely, transfer everything to a container.
Add in the eggs and cover the eggs with a cartouche.
Cover and chill in the fridge overnight.
The next day, fish out the eggs and set them aside until ready to use.
Transfer the remaining soy mixture to a heavy pot.
Poke some holes in the chicken wings with a fork and drop them into the pot.
Add in tofu puffs as well.
Give it a mix to submerge the tofu puffs and turn the heat up to medium.
Bring it up to a simmer.
Turn the heat down to low and cook for 15 to 20 mins, or until the chicken is cooked thru'.
Stir occasionally to prevent burning.
Taste and adjust. If it is too salty, you can add more water, 1 cup at a time. If it is too bland, add more soy sauce to taste.
Turn off the heat, cover and steep for 10 mins.
Serve the wings and tofu puffs over some rice.
Drizzle some of that soy sauce and toasted sesame oil over the rice.
Garnish with some scallions and coriander.
Serve immediately with soy eggs.
On a side note, you can drain the soy mixture, discard all the residue and use it to braise tofu, beef or simply make more soy eggs.
Succulent...
Perfect soy eggs every single time...
Nourishing...
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