Shanghai Soy Sauce Chicken


  • Master Sauce:
  • 1 1/2 cups dark soy sauce
  • 1/2 cup light soy sauce
  • 1 cup water
  • 1 3/4 cups sugar
  • 4 cloves garlics, smashed
  • 1 inch ginger, smashed
  • 1 piece tangerine peel
  • 1 star anise
  • 1 whole chicken


  • Bring ingredients for master sauce to a boil. Immerse chicken with breeast side down in the sauce (cover the chicken 1/2 way). Bring the sauce back to a boil, reduce heat and simmer covered for about 15 minutes. Turn the chicken over in the sauce and continue to simmer covered for the same amount of time. Turn off heat, turn the chicken breast side up again, and keep in sauce for another 6 minutes. Cool on platter for about 1/2 hour before cutting. Arrange the cut chicken on platter back into the shape of a chicken. Garnish with cilantro and drizzle a bit of the cooked juice over the chicken before serving.