Rose Soy Sauce Chicken (Cantonese Style)
A classic Cantonese roast chicken infused with rose wine and soy sauce. Silky skin, tender meat, glossy red color—perfect for festive gatherings.
Ingredients
10 items- Whole chicken 1 (about 1.5 kg)
- Ginger 5 slices
- Scallions 2
- Rose wine 2 tbsp
- Light soy sauce 4 tbsp
- Dark soy sauce 2 tbsp
- Rock sugar 30 g
- Star anise 2
- Cinnamon stick 1 small piece
- Water 500 ml
Nutrition
Steps （8 steps）
Clean and dry the chicken thoroughly. Rub 1 tbsp dark soy sauce all over the skin and let sit for 10 minutes to color.
In a deep pot, combine light soy sauce, remaining dark soy sauce, rose wine, rock sugar, star anise, cinnamon, ginger, scallions, and water. Bring to a boil over high heat, then reduce to low and simmer for 5 minutes until sugar dissolves and spices infuse.
Place chicken in the sauce, return to medium heat. Spoon sauce over chicken constantly for about 10 minutes, turning once.
Cover the pot, turn heat to low, and cook for 15 minutes until skin is deep glossy brown and a skewer inserts easily.
Turn off heat, keep covered, and let chicken soak in hot sauce for 10-15 minutes. Check doneness by inserting a chopstick into the thickest thigh; no blood means done.
Remove chicken. Strain the sauce and return to pot. Boil over high heat, stirring, until thickened and coats the back of a spoon, about 3-5 minutes.
Let chicken cool slightly until safe to handle. Chop into serving pieces, arrange on plate, and drizzle with the reduced sauce.
Garnish with chopped scallions or cilantro. Serve hot. The skin is silky, meat tender with rich soy aroma.
Tips
Do not soak for more than 30 minutes to avoid mushy texture. Let chicken cool slightly before chopping. Reserve some sauce for dipping. If rose wine is unavailable, substitute with equal amount of Shaoxing wine.
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