Soya Sauce Chicken (Si Yau Kai / 豉油鸡)

Thanks to The Burning Kitchen for this recipe!

They are Bee Leng & Melissa, the mother-daughter team behind The Burning Kitchen. Their mission is simple: “To make authentic Chinese cooking accessible to all, anytime, anywhere. We believe in teaching you the secret sauce behind each recipe”.

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Whole chopped soy sauce chicken ready to serve, with chilli sauce, spring onions and noodles

Total Time: 55 minutes

If you love Hainanese chicken rice, then you MUST try this equally delicious and easy-to-prepare Cantonese braised soya sauce chicken. Only 20 minutes active time to make!


Top view of whole chopped soy sauce chicken ready to serve, with chilli sauce, spring onions and noodles

Unlike Hainanese chicken rice (the other famous chicken dish in Singapore), Soya Sauce Chicken (or Si Yau Kai in Cantonese) is a Hong Kong style chicken dish which is slow braised over low fire in an aromatic stew of spices and dark soy sauce. It is typically served with noodles or rice. Thanks to the slow braise, the chicken remains moist and ultra tender, while the skin is incredibly smooth and flavourful.


Here are all the ingredients needed for this dish

Flat lay of all the ingredients needed for Soy Sauce Chicken

Remove the chicken innards and exfoliate the chicken skin with coarse salt. Rinse well and pat dry, then rub in the marinade ingredients all over and inside the cavity. Leave to marinate for 30 minutes.

Chicken being marinated with dark soy sauce

Wash the spring onions. Remove the skin from the ginger and slice it thinly. Then peel the shallots and garlic, then bruise slightly with the blunt surface of your knife.

Lightly smashed shallots and garlic cloves

Add the glaze ingredients together to form a syrup for later use.

Scooping out a tablespoon full of maltose

In a small, deep pot, heat up 1 TBsp of oil over medium heat. Then add in the garlic, shallots, ginger, cinnamon stick, star anise and bay leaves and fry until aromatic.

Shallots, garlics, ginger, cinnamon, star anise and bay leaves being fried until fragrant

Next, add in the 1 litre of water, 1.5 cups of dark soy sauce, spring onion and rock sugar, and bring to a boil over high heat.

Spring onions being added to the braising sauce for soy sauce chicken

Once boiling, hold the chicken by its neck, dunk it into the boiling mixture, then lift it back out. Repeat this dunking process three times. Watch the video for a clearer demo!

Chicken being lifted out of the pot by holding the neck

Finally place the whole chicken into the pot ensuring 3/4 of chicken is immersed in the soya sauce mixture. Cover the pot and cook the chicken over low fire for about 20 minutes, turning it every 10 minutes.Read Also:  Chicken in Chinese Wine with Black Fungus and Golden Needle

Using a chopstick to turn the soya sauce chicken during the braising process

Turn the heat up to high for 10 minutes to complete the cooking process. Remove from heat and allow the chicken to steep in the sauce for 15 minutes. Next, transfer to a plate and brush with maltose syrup followed by Chinese rice wine.

Glazing the soya sauce chicken with maltose syrup

Allow the chicken to cool, then chop it up and serve with rice or noodles.

Soya sauce chicken being chopped into pieces


  1. Fork out premium dark soy sauce. Dark soy sauce is the star of this dish, so don’t be afraid to fork out for a premium brand. Today I swapped my usual Elephant brand Cooking Caramel for the more premium Feng He Garden Dark Soy Sauce (double the price but well worth the premium!)
  2. Use fresh chicken, not frozen, for this dish where possible – it will make a huge difference to the taste and texture of the dish.


  1. Use a tall pot that fits the width of the chicken as it requires less water to cover the chicken. This way, the braising liquid will be more concentrated, resulting in a more flavourful dish.
  2. Clean the chicken by rubbing it with coarse salt to remove the yellow membrane on the chicken skin. This helps to get rid of the odour and gives the skin a smoother texture.
  3. Fold the chicken wings backwards into a ‘arm-lock’ before cooking. This way you can remove the chicken from the pot with a pair of chopsticks, without breaking the skin. Watch how I do it in the video here.
  4. Dunking the chicken in hot water a few times helps to seal the juices nicely into the chicken due to rapid expansion and contraction of the skin.
  5. Leave the chicken head and neck intact as they provide a good grip for easy dunking.
  6. Test doneness by inserting a chopstick through the chicken thigh. If the juices run clear, the chicken is cooked through.
  7. Recycle the gravy. Do not discard the braising gravy. You can refrigerate it and recycle it a few times to braise chicken wings or chicken thighs for another meal.


  1. Substitute maltose with honey if you can’t or don’t want to purchase a whole tub.
  2. Use Chinese Rose Rice Wine instead of Chinese Rice Wine for a slightly sweeter aroma
  3. Taste the dark soy sauce first before adding it to the water. Some brands can be quite salty, so you will need to adjust the amount of sauce added accordingly.

Salted Egg Yolk Chicken Katsu Burger by Wynnie Tan

Salted Egg Yolk Chicken Katsu Burger by Wynnie Tan

Salted Egg Yolk Chicken Katsu Burger by Wynnie Tan Feng He Garden best

No need to queue for your Salted Egg Yolk burger … you can now conveniently cook it at home any time without messing up your kitchen.

Salted Egg Yolk Chicken Katsu Burger by Wynnie Tan Feng He Garden best

1. Buy ready-to-cook Chicken Katsu,
2. Air fry and set aside.
3. For 2 burgers , use 1 tablespoon of FHG Salted Egg York paste.
3. Add half a sachet of fine sugar and half a chilli padi to enhance the flavour.
4. Heat up the paste over fire till it is cooked.

“The sauce is really good !”

Stew Chicken with Bitter Gourd by Stephy Tam

Stew Chicken with Bitter Gourd by Stephy Tam

Thank you Stephy for the recipe!

Stew Chicken with Bitter Gourd by Stephy Tam Feng He Garden Black Bean Paste best

– Bitter gourd
– 2 Chicken thighs and drumsticks
– 4 Cloves of chopped garlic
– 3 tbsp Ghee Hiang Pure Sesame Oil (Red Label)
– 1 tbsp Feng He Garden Black Bean
– Mykuali Salted Fish Paste (Optional)
1. Cut chicken and bitter gourd into pieces.
2. Marinate the chicken with 3 tbsp Ghee Hiang Pure Sesame Oil (Red Label) and 1 tbsp Feng He Garden Black Bean for 30 minutes before cooking.
3. Heat wok with Ghee Hiang Pure Sesame Oil (you may use other oil, I prefer to eat and cook healthily for my family so I will use Ghee Hiang Pure Sesame Oil), saute garlic until golden brown.
4. Add in meat, continue cooking for 5 min, add in bitter gourd, cover with lid and boil in low heat until dry up.
5. Continue to cook in low heat with a little water if the bitter gourd is not ready to serve.
6. Add in Salted Fish Paste before it serves to enhance the flavor.

Stew Chicken with Bitter Gourd by Stephy Tam Feng He Garden Black Bean Paste best



Feng He Garden Honey Soy Chicken Wings Michelle Koh Best

10 pcs chicken drumlets
3 Tablespoons Feng He Garden Soy sauce
1/4 tsp Feng He Garden dark soy sauce
1 tablespoon honey
1/2 teaspoon garlic, minced
1/2 teaspoon ginger, minced
1/2 teaspoon sesame oil
1 teaspoon cornstarch
2 teaspoon water
Salt and pepper to taste
sesame seeds, toasted
1 tbsp chopped spring onion
1. Season chicken drumlets with salt and pepper
2. Bake chicken drumlets in preheated oven at 200C for 30 minutes.
3. In a sauce pan mix together soy sauce, dark soy sauce, honey, garlic, ginger, sesame oil and bring to boil.
4. Make a paste with cornstarch and water, add to the sauce when it start boiling. 5. Cook until the sauce thicken
6. Toss in chicken wings, stir to coat well.
7. Sprinkle toasted sesame seeds and spring onion for garnish

3 Cups Chicken – 三杯鸡

3 Cups Chicken – 三杯鸡

3 Cups Chicken dish is one of the Taiwanese cuisine. The 3 main ingredients to whip out this dish are Chinese Wine, Sesame Oil & Soy Sauce. 3 cups doesn’t mean you have to put 3 cups of the ingredients each. As long as we follow the ratio 1:1:1 correctly, you will be able to whip out this dish easily at home in 30 mins. The authentic taiwanese 三杯鸡 calls for basil leaves too, It helps to bring out the superb aroma and minty taste to this dish. This 三杯鸡 best to serve with a bowl of steamy rice.

3 Cups Chicken - 三杯鸡 - Taglicious Feng He Garden Ghee Hiang Soy Sauce
3 Cups Chicken - 三杯鸡 - Taglicious Feng He Garden Ghee Hiang Soy Sauce
3 Cups Chicken - 三杯鸡 - Taglicious Feng He Garden Ghee Hiang Soy Sauce

Heavenly! Best to go with a bowl of steam rice. Yum~

3 Cups Chicken – 三杯鸡
Serving for 2 pax
Recipe reference from Wennie

Ingredients A:
3 big chicken drumsticks
8 cloves garlic
4 sliced ginger
2 tablespoon GH sesame oil
1 Cup Thai Basil leaves
3 stalks Chili Padi (Optional. Omit it if you can’t take spicy)
Ingredients B:
2 tablespoon FHG Soy Sauce
2 tablespoon ShaoXing wine (or any cooking wine)
1 tablespoon FHG Dark Sauce (optional, to achieve nicer color to the dish)
Pot used: 18 cm Le Creuset round Dutch oven

3 Cups Chicken - 三杯鸡 - Taglicious Feng He Garden Ghee Hiang Soy Sauce

Heat up your pan till hot. Sauteed the garlic, ginger with sesame oil till fragrance.
Add in the chicken and pan fried it till brown.
Add in the sauce (Soy sauce, Dark sauce & Wine) and mix well.
Bring the pot to boil. Once boil, cover the pot with lids and simmer it for 15 mins under low fire. By then, the sauce should be thicken, Add in the basil leaves & chili padi and cook for another 1 min. Dish up to serve with rice! (Note: If your sauce is still watery, you can thicken it with a little starch)

3 Cups Chicken - 三杯鸡 - Taglicious Feng He Garden Ghee Hiang Soy Sauce

You can use any chicken parts for this dish.
Thai Basil leaves can be found in wet markets, supermarket like Sheng Siong.
FHG stands for Feng He Garden & GH stands for Ghee Hiang. You can get their sauce online and enjoy free delivery with every $50 orders. Here is the link. Disclaimer: I didn’t have any referral fee for their products.
If you don’t have FHG & GH sauces, Please use those you have in your pantry.
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Cheers & stay well!
Loves, TAGliciousSource: 3 Cups Chicken – 三杯鸡