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Soy Sauce Chicken in Rice

Soy Sauce Chicken in Rice for Effortless Family Feasts

A comforting dish that combines juicy chicken with a savory soy sauce glaze, perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 1 hour
Resting Time 5 minutes
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Asian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2.5 lbs Whole Chicken The star of the dish; ensures a flavorful and juicy meal.
For the Marinade
  • 0.5 cups Light Soy Sauce Provides essential saltiness and umami; a low-sodium option works well.
  • 0.25 cups Dark Soy Sauce Adds depth and color; use lightly to enhance without overpowering.
  • 2 tablespoons Oyster Sauce Boosts umami richness; consider hoisin sauce as a vegetarian alternative.
  • 0.25 cups Shaoxing Wine Infuses a unique depth of flavor; dry sherry also serves as a substitute.
  • 2 tablespoons Honey Balances the flavors with sweetness; brown sugar can be a handy swap.
  • 1 teaspoon White Pepper Introduces a gentle heat; black pepper can be used instead.
For Aromatics
  • 1 tablespoons Fresh Ginger This warm, aromatic ingredient is key for authentic flavor; always use fresh for the best taste.
  • 4 cloves Fresh Garlic Provides robust flavor; smash the cloves for better infusion.
  • 3 stalks Green Onions Adds both freshness and a lovely garnish; optional but recommended for serving.
For Garnish
  • 1 tablespoon Sesame Seeds For an added nutty flavor and visual appeal atop your dish.

Equipment

  • Rice cooker

Method
 

Step‑by‑Step Instructions
  1. Rinse the whole chicken thoroughly under cold running water, ensuring it's clean. Pour boiling water over the chicken to remove impurities, then pat it dry with paper towels.
  2. In a mixing bowl, combine light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, honey, and white pepper. Stir the mixture well and coat the chicken.
  3. Slice the fresh ginger, smash the garlic cloves, and chop the green onions. Spread these aromatics in the rice cooker.
  4. Place the marinated chicken on top of the aromatics. Drizzle any leftover marinade over the chicken. Cook in the rice cooker for 45 minutes to 1 hour.
  5. Let the chicken rest in the cooker for a few minutes, then carve and serve over rice or noodles. Garnish with green onions and sesame seeds.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 20gProtein: 40gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 1200mgPotassium: 600mgFiber: 1gSugar: 5gVitamin A: 200IUVitamin C: 10mgCalcium: 30mgIron: 2mg

Notes

For richer flavor, marinate up to 24 hours. Ensure the chicken reaches 165°F internally. Store leftovers for 3-4 days or freeze for up to 3 months.

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