Cantonese Soy Sauce Chicken (Xi Yau Gai)
Glossy, mahogany chicken legs poached gently in spiced master stock until the meat falls from the bone, served with ginger and spring onion.
Made with Chinese master stock. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr
- LevelEasy
- Costabout £3.52 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make the Chinese master stock first (see the base recipe) or defrost your ready made stock. Pour it into a pan just wide enough to hold the chicken legs snugly in one layer and bring it to a gentle simmer.
- 2
Pat the chicken legs dry. Lower them into the simmering stock, skin side down. The stock should come almost to the top of the meat. Add a splash of water if it does not.
- 3
Cover with the lid slightly ajar and simmer very gently for 20 minutes, turning the legs over halfway. The surface should barely tremble.
20 min - 4
Switch off the heat, cover fully and leave the chicken in the hot stock for 15 minutes. It will finish cooking and soak up colour. The juices must run clear and the thickest part should reach 75C.
15 min - 5
Meanwhile, cook the rice following the packet. Steam or boil the pak choi for 2 to 3 minutes until just tender.
- 6
Heat the sunflower oil in a small pan until shimmering and pour it over the ginger and spring onions in a heatproof bowl. Stir in the tamari.
- 7
Lift out the chicken and chop each leg into pieces. Spoon over 4 tbsp of the cooking stock and the ginger oil. Serve with rice and pak choi, and boil the remaining stock for 5 minutes before cooling and storing it.
Tips
- Keep the stock at a bare simmer. A rolling boil makes chicken skin split and the meat dry and stringy.
- Hang the cooked legs on a rack for 10 minutes before chopping. The skin dries a little and takes on a glossy, lacquered look.
- Boil the leftover stock for 5 minutes after cooking raw chicken in it, then strain and cool it within 90 minutes before reusing.
Storing and freezing
Keep the chicken in the fridge for up to 3 days and reheat until steaming hot all the way through. Cool and store the leftover stock as described in the base recipe.
Questions
Can I use a whole chicken instead of legs?
Yes. Use a 1.5 kg chicken, top the stock up with water to nearly cover it, and poach on the lowest heat for about 45 minutes, then rest it off the heat for 20 minutes. Check the thickest part reaches 75C.
Is soy sauce chicken gluten free?
It is when you use the gluten free master stock and gluten free tamari as written. Traditional versions use wheat based soy sauce, so check every label if you are cooking for a coeliac.
Can I use chicken breasts?
Yes, but they cook faster. Poach whole breasts for 12 to 15 minutes, then rest them in the hot stock for 15 minutes. Thighs and legs stay juicier.
More made with chinese master stock
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.