Hong Kong / Main dishes

Hong Kong soy sauce chicken

Name: Hong Kong soy sauce chicken
Prep time: 15 min
Cook time: 40 min
Yield: 4 portions
Cuisine: Hong Kong
Ingredients: 800 g bone-in chicken thighs; 100 ml light soy sauce; 2 tbsp dark soy sauce; 700 ml water; 40 g brown sugar; 25 g ginger; 2 star anise; 2 spring onions

A home-cooking adaptation of hong kong soy sauce chicken, with practical ingredients and clear steps.

Prep15 min

Cook40 min

Yield4 portions

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Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Combine soy sauces, water, sugar, sliced ginger, star anise and spring onions in a deep pan.
Bring to a simmer and lower chicken into the liquid, adding a little water if needed to mostly cover.
Cover and gently simmer 30–40 minutes, turning midway, until the thickest meat reaches 74°C without touching bone.
Rest five minutes, slice carefully and spoon a little hot braising liquid over the chicken.

A little kitchen note

Untested editorial adaptation; timing and yield are estimates.

Allergen notes

Soy, wheat. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 357 kcal
Protein: 41.3 g
Carbs: 14.2 g
Fat: 14.4 g
Fibre: 0.8 g
Total sugar: 10.6 g
Sodium: 2215 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

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