Got back from my Hong Kong trip, and I just make it to Thanksgiving. I didn’t make it home long enough to prepare for a proper Thanksgiving dinner.  So what did I do?  I still made some kind of bird, but not turkey. I thought I would be brave and tried making Soy Sauce Chicken for the very first time instead.  I remember watching Suzie Wong, a Hong Kong celebrity, showing people how to make Soy Sauce Chicken on a video before.  It was a super tedious process.  She put the chicken in a wok half filled with soy sauce mixture.  Then she kept turning the chicken every few minutes until it was completely cooked, which was probably forever. LOL.  Anyway, it’s the holiday, or I won’t have time trying something that required all these effort.  I didn’t have any recipe. So I was making all these up. But guess what?  Unlike my cheesecake, I considered my first time soy sauce chicken a success.  It was very edible. LOL.  One thing to mention was that I gave up cooking the chicken in a pot as it was not easy to keep turning the chicken.  That thing was heavy.  And I didn’t know what utensil to use to turn it.  I didn’t want to use a fork cos I didn’t want to poke holes in the bird.  I end up holding one chopstick on each hand, and somehow managed to turn it.  After turning it once, that was enough for me. LOL.  I decided to finish it off in the oven.  The meat turned out to be very JUICY.  So far, I can only show you how the finished product looked like. I can’t show you the chicken pieces after it was cut cos I was not good at chopping it in pieces with a knife.  I end up cutting the chicken in huge pieces (like KFC’s) with a pair of scissors. Hahahahha… Anyway, it was still a decent Thanksgiving dinner with the chicken, stuffing, butternut squash, and of course, a good glass of wine 🙂

Clean the chicken first
Add soy sauce mixture to the pot
Cook each side for 10 minutes. Pour sauce on the skin.
Transfer the chicken to a baking tray
Ta Da. Soy Sauce Chicken. Very edible ;p

Ingredients (Serves 3 to 4):

  • Chicken, about 4 or 5 pounds (I got an organic chicken, it was very good)
  • Soy sauce, 1.5 cup
  • Chinese cooking wine, ½ cup (I’m sure you can substitute with any white wine)
  • Water, 1 cup
  • Sugar, 1 tbsp
  • Ginger, 3 or 4 slices
  • Scallion, 3 stalks
  • Garlic, 2 cloves
  • A can of spray cooking oil


  1. Cut scallion into 3 or 4 inches long.  Put it aside.
  2. Slightly crush the garlic.  Put it aside.
  3. Wash the chicken under tap water. Remove any stuff inside if any like gizzard, liver etc.  Trim off the fat and the butt.  Some people like my grandma like the chicken butt, but not me.  If it didn’t bother you, you can skip this.
  4. Find a pot or wok big enough for the chicken.  Put soy sauce, water, cooking wine, sugar, ginger, scallion and garlic in the pot.  Add the chicken to the pot.  It’s ok that the soy sauce mixture only covers a portion of the chicken.  Use high heat.  Bring it to a boil.
  5. Let the mixture boils of two minutes.  Turn the heat down to medium high.  Let the chicken cook for 10 minute on this side.  Use a spoon to pour some sauce on the side that hasn’t been cooked yet.  Repeat a few times. That would add some color to that side.
  6. When 10 minutes is up, prepare a baking tray and line it with aluminum foil.  Spray non-stick cooking oil on the aluminum foil.  Preheat the oven to 375F.
  7. Flip the chicken to the other side in the pot and let it cook for 10 minutes. Same thing, use a spoon to pour sauce over to the other side to add more color to the skin.
  8. Turn off the heat of the stove.  Carefully transfer the chicken from the pot to the baking tray with the breast and thighs face upward.  When oven is preheated, put the chicken in the oven and let it cook for 35 minutes.  Set your timer.
  9. Take the chicken out.  Spray the chicken skin with spray cooking oil.  This will give the surface a nice crispy look.  Put the chicken back to the oven for another 10 minutes (a total baking time of 45 minutes).  To check if the chicken is fully cooked, you can use a meat thermometer.  Poke the thermometer in the chicken thigh should be around 160-165F.
  10. Make sure you bring the sauce in the pot to a complete boil if you would like to serve the sauce on the side with the chicken.  Ya, you don’t want to get food poisoning.  The sauce is pretty salty.  You can dilute it with some water, or add a tablespoon of honey to make it tastes better.

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