Can I reuse the master sauce?
Yes -- this is the Cantonese practice of 'lo shui' (master sauce). After cooking, strain, cool, skim the fat, and refrigerate. Each use deepens the flavor. Replenish the soy, sugar, and water as needed.
Chinese · dinner
Soy Sauce Chicken: Cantonese Si Yau Gai
#chinese#cantonese#chicken#dinner#make-ahead
55m
Total time
4
Servings
480
kcal
easy
Difficulty
May 18, 2026
INGREDIENTS.
4
Meat
- 1600 g whole chicken
Sauce
- 80 ml dark soy sauce
- 60 ml light soy sauce
Pantry
- 60 ml Shaoxing rice wine
- 60 g rock sugar
- 1000 ml water
- 15 ml sesame oil
Produce
- 30 g ginger
- 4 stalks scallions
Spice
- 3 pieces star anise
- 1 small cinnamon stick
THE METHOD.
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0/6 done
FAQ · Things people ask
About this recipe.
Does it matter if I use a whole chicken or pieces?
Whole chicken is traditional and gives better results because the skin stays intact. Bone-in pieces also work but reduce the poaching time to 20-25 minutes.
How do I serve it?
Chop through the bones with a cleaver into 5cm pieces, Chinese style. Drizzle with some of the poaching sauce, which should be thick enough to coat. Serve with rice and a side of the sauce.
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