Why This Soy Sauce Chicken Is So Good? Easy Recipe for Everyone!

Easy Soy Sauce Chicken

Super delicious with rich aroma, tender juicy meat—anyone can make it!

Ingredients (Serves 2-3)
1 whole chicken (about 1kg, cleaned)
3 slices ginger + 2 stalks green onions (sliced, divided)
2 tbsp cooking wine
50ml low-sodium light soy sauce (≈5 tbsp)
1 tbsp dark soy sauce
1 tbsp oyster sauce
2 tbsp honey
1 tsp peanut oil

Cooking Steps

Blanch the chicken: Briefly blanch the chicken in boiling water to remove impurities and reduce gamey smell. Drain well.

Marinate: In a bowl, toss the drained chicken with 1 slice ginger, 1 stalk green onions, cooking wine, light soy sauce, dark soy sauce, oyster sauce, and honey. Rub the chicken all over (a "full-body massage") to coat evenly. Marinate for 30 minutes.

Prep the rice cooker: Line the bottom of an electric rice cooker with the remaining ginger slices and green onions. Drizzle with peanut oil to prevent sticking.

Cook the chicken: Place the marinated chicken into the rice cooker. Pour the leftover marinade over it. Press the "cook" button and let it cook for 30 minutes. Flip the chicken halfway through for even cooking.
Check doneness: Stick a chopstick into the chicken thigh—if no blood comes out, it’s fully cooked.

Finish with sauce: Remove the solid scraps (ginger and green onion bits) from the cooker. Ladle the sauce over the chicken repeatedly to ensure every piece is evenly coated.

Serve: Chop the chicken into pieces, drizzle with the remaining sauce from the cooker. Enjoy!

Pro Tips
For extra tender chicken: If using a frozen chicken, thaw it completely in the fridge first (not at room temperature). This keeps the meat juicy and avoids uneven cooking.

Adjust sauce thickness: If the sauce is too thin after cooking, leave the rice cooker lid open and press "cook" again for 3-5 minutes. Stir occasionally until it thickens slightly.

Reduce saltiness: Since light soy sauce and oyster sauce are salty, skip adding extra salt. If you prefer less salt, use 40ml light soy sauce instead of 50ml.

Keep chicken intact: When rubbing the marinade, be gentle—don’t tear the chicken skin. This helps the chicken stay whole during cooking and look more appetizing.

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