(Adapted from http://rasamalaysia.com/chinese-soy-sauce-chicken-recipe/)


3 chicken leg quarters (about 2 lbs)
2-inch ginger (skin peeled and lightly pounded)
4 cloves garlic (lightly pounded)
2 stalks scallions (cut into 2-inch lengths)
2 star anise
1 cinnamon stick (about 2-inch length)
1 dried honey dates (optional)
1 cup soy sauce
1/2 cup dark soy sauce
1 tablespoon Chinese rose wine (preferred) or Shaoxing wine
3 dashes white pepper powder
4 oz. rock sugar
4 cups water


1 oz. ginger (skin peeled, pounded, and finely chopped)
1 scallion (cut into thin rounds)
1/2 heap teaspoon chicken bouillon powder
1/2 heap teaspoon salt
2 tablespoons oil


To prepare the ginger and scallion dip, place the ginger, scallions, salt, and chicken bouillon powder into a small bowl. Heat up 2 tablespoons of oil in a wok until it starts to smoke. Pour the oil into the small bowl and blend well. Set aside.

Add all ingredients (except the chicken) into a deep pot and bring it to boil on high heat for 15 minutes. Add the chicken quarters into the pot and boil over high heat for about 10 minutes. Lower the heat to simmer for about 30 minutes. Turn off heat and let the chicken steeped in the soy sauce mixture for a few hours to soak in the flavor. Dish out the chicken quarters, chop into pieces and serve immediately with the dipping sauce. (Soy sauce chicken is usually served cold or at room temperature.)

Did not have Shaoxing wine, dates
Flavor similar to Roasted Peking Duck