Cantonese-Style Soy Sauce Chicken with Ginger and Scallions

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Succulent chicken braised in a fragrant soy and ginger broth, garnished with fresh scallions for a classic Cantonese flavor. This chinese ready in about 60 minutes blends whole chicken (about 3.5 lbs), light soy sauce, 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 "Plan a meal with the AI" 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

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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Frequently asked questions

How long does Cantonese-Style Soy Sauce Chicken with Ginger and Scallions take to make?

Total time is about 60 minutes (10 min prep + 50 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Cantonese-Style Soy Sauce Chicken with Ginger and Scallions?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Cantonese-Style Soy Sauce Chicken with Ginger and Scallions?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cantonese-Style Soy Sauce Chicken with Ginger and Scallions for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Cantonese-Style Soy Sauce Chicken with Ginger and Scallions?

Chinese chinese like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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