Cantonese-Style Soy Sauce Chicken with Ginger and Scallions

By AislePrompt Test Kitchen · 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-inspired chinese ready in about 60 minutes pairs whole chicken (about 3.5 lbs), light soy sauce, dark soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.4 (9 ratings) Prep: 10 min Cook: 50 min Serves 6 Chinese cuisine 290 cal/serving
Plan a meal with the AI →

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.

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). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

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

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep whole chicken (about 3.5 lbs) from drying out.

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.

What others are saying

Related recipes