Cantonese-Style Soy Sauce Chicken with Ginger and Scallions

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Succulent chicken braised in a fragrant soy and ginger broth, garnished with fresh scallions for a classic Cantonese flavor. This Chinese recipe, ready in about 60 minutes, blends whole chicken (about 3.5 lbs), light soy sauce, and dark soy sauce into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 290 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Add this recipe to your weekly plan" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 50 min Serves 6 Chinese cuisine 290 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse and pat dry 1 whole chicken (about 3.5 lbs). In a large pot, combine 1/3 cup light soy sauce, 2 tbsp dark soy sauce, 1/4 cup Shaoxing wine, 3 tbsp sliced ginger, 4 green onions cut into 3-inch lengths, 3 cups water, and 1 tbsp granulated sugar. Bring to a simmer over medium heat.
  2. Step 2: Submerge the whole chicken in the simmering soy broth, breast side down. Cover and gently poach for 40 minutes, turning the chicken halfway through to ensure even cooking.
  3. Step 3: Remove the chicken from the broth and place it on a cutting board. Brush 2 tbsp vegetable oil evenly over the skin to add shine and prevent drying.
  4. Step 4: Let the chicken rest for 10 minutes, then carve into serving pieces.
  5. Step 5: Drizzle 1 tsp sesame oil over the chicken pieces and scatter extra fresh sliced green onions on top before serving with steamed rice.

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