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Soy Sauce Chicken (See Yao Gai)

By Sho @ Hungry for Thai on Jan 6th 2025 Sho

"Soy Sauce Chicken (See Yao Gai)" is a dish inspired by "Cantonese-style boiled chicken", adapted to suit the flavors preferred by Thais. It is commonly enjoyed as a main dish, paired with steamed rice, or served with a flavorful and spicy dipping sauce for an extra kick. This dish stands out for its tender chicken, infused with the rich aroma of soy sauce, enhanced by a hint of sweetness and complemented by a tangy, spicy dipping sauce in Thai style. It’s a meal that can be enjoyed by family members of all ages.

Soy Sauce Chicken (See Yao Gai)

Table of Contents

What you'll need

  • Chicken thighs with drumsticks attached: Provides tender and juicy meat for the dish, perfect for absorbing the flavors of the broth.
  • Coriander roots: Adds an earthy and aromatic base note typical of Thai and Chinese cooking.
  • Garlic: Milder and less pungent than regular garlic, enhancing the dish with a subtle garlic flavor.
  • Black pepper: Adds warmth and a gentle spicy kick to the dish.
  • Coconut sugar: Brings a natural sweetness with caramel undertones, balancing the salty flavors.
  • Light soy sauce: Contributes a salty and savory flavor to form the base of the seasoning.
  • Sweet dark soy sauce: Adds depth, a touch of sweetness, and a rich brown color to the dish.
  • Water: Used as the cooking medium to create a flavorful broth.
  • Ginger: Infuses the dish with a warm and slightly spicy aroma.
  • Dried shiitake mushrooms (optional): Adds an umami-rich flavor and a chewy texture if included.

For this dish, if you’re preparing it for festive gatherings or celebrations, you can use a whole chicken. It’s a dish that can be enjoyed year-round and is perfect for any occasion.

Soy Sauce Chicken (See Yao Gai)

Soy Sauce Chicken (See Yao Gai)

Prep time

15 minutes

Cook time

40 minutes

Serves

2

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Ingredients

  • Main dish

  • Dipping Sauce

Calories: 1277kcal Total Fat: 68g Protein: 85g Carbs: 91g Sodium: 7063mg

Steps

  • Cooking Soy Sauce Chicken:

    1. Place the chicken thighs with drumsticks attached in a pot without turning on the heat yet.

      Place the chicken thighs with drumsticks attached in a pot without turning on the heat yet.

    2. Place the chicken thighs with drumsticks attached in a pot without turning on the heat yet.

      Place the chicken thighs with drumsticks attached in a pot without turning on the heat yet.Place the chicken thighs with drumsticks attached in a pot without turning on the heat yet.Place the chicken thighs with drumsticks attached in a pot without turning on the heat yet.Place the chicken thighs with drumsticks attached in a pot without turning on the heat yet.Crush the garlic, pepper, and coriander roots. Slice the ginger into thin pieces, then add everything into the pot.

    3. Add the coconut sugar, light soy sauce, and sweet dark soy sauce.

      Add the coconut sugar, light soy sauce, and sweet dark soy sauce.Add the coconut sugar, light soy sauce, and sweet dark soy sauce.Add the coconut sugar, light soy sauce, and sweet dark soy sauce.

    4. Pour water into the pot until it fully covers the chicken.

      Pour water into the pot until it fully covers the chicken.

    5. Before adding dried shiitake mushrooms, please rinse them a couple of times to reduce any residues or dirt from the mushrooms.

      Before adding dried shiitake mushrooms, please rinse them a couple of times to reduce any residues or dirt from the mushrooms.

    6. Cook over medium-low heat. While simmering, skim off any foam that rises to the surface. Simmer until the chicken becomes tender and develops a rich, brown color. Serve warm.

      Cook over medium-low heat. While simmering, skim off any foam that rises to the surface. Simmer until the chicken becomes tender and develops a rich, brown color. Serve warm.

  • Dipping Sauce:

    1. Pound the bird’s eye chili, garlic, and coriander together in a mortar and pestle until well mixed.

      Pound the bird’s eye chili, garlic, and coriander together in a mortar and pestle until well mixed.Pound the bird’s eye chili, garlic, and coriander together in a mortar and pestle until well mixed.

    2. Season with coconut sugar, fish sauce, lime juice, and 2 tablespoons of the chicken broth from the cooking pot.

      Season with coconut sugar, fish sauce, lime juice, and 2 tablespoons of the chicken broth from the cooking pot.Season with coconut sugar, fish sauce, lime juice, and 2 tablespoons of the chicken broth from the cooking pot.Season with coconut sugar, fish sauce, lime juice, and 2 tablespoons of the chicken broth from the cooking pot.Season with coconut sugar, fish sauce, lime juice, and 2 tablespoons of the chicken broth from the cooking pot.

    3. Stir the ingredients together until well combined. Taste and adjust seasoning to your preference.

      Stir the ingredients together until well combined. Taste and adjust seasoning to your preference.

Nutritional info

% of daily value
protein: 85g
170%
fat: 68g
104%
carbs: 91g
30%
fiber: 11g
45%
saturatedFat: 18g
90%
sugar: 47g
sodium: 7063mg
294%
cholesterol: 379mg
126%

Calorie Breakdown

Protein

330 cal

Fat

592 cal

Carbs

355 cal

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