Soy Sauce Chicken (See Yao Gai)
By Sho @ Hungry for Thai
on
Jan 6th 2025
"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.
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)
Prep time
15 minutes
Cook time
40 minutes
Serves
2
Ingredients
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Main dish
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Dipping Sauce
Steps
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Cooking Soy Sauce Chicken:
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Place the chicken thighs with drumsticks attached in a pot without turning on the heat yet.
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Place the chicken thighs with drumsticks attached in a pot without turning on the heat yet.
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Add the coconut sugar, light soy sauce, and sweet dark soy sauce.
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Pour water into the pot until it fully covers the chicken.
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Before adding dried shiitake mushrooms, please rinse them a couple of times to reduce any residues or dirt from the mushrooms.
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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.
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Dipping Sauce:
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Pound the bird’s eye chili, garlic, and coriander together in a mortar and pestle until well mixed.
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Season with coconut sugar, fish sauce, lime juice, and 2 tablespoons of the chicken broth from the cooking pot.
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Stir the ingredients together until well combined. Taste and adjust seasoning to your preference.
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Nutritional info
% of daily valueCalorie Breakdown
Protein
332 cal
Fat
592 cal
Carbs
370 cal
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