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Soya Sauce Chicken Glazed With Sesame Oil

  • Serves 4 - 6
  • Medium

Even though this is a common dish, most of the soya sauce chicken that are sold outside are quite bland and tasteless.

That is why I prefer the home cooked version of this dish.


Clement Chong , Junior chef at home


  • 1.3-1.5kg whole chicken

    1 litre water

    3 bottles light soya sauce (623ml per bottle)

    15-30 pcs peppercorns, bashed

    3 pcs dried grass fruit

    2 pcs cinnamon sticks, snapped into half

    50g ginger, lightly bashed

    20g liquorice

    4 pcs star anise

    1kg rock sugar, or to taste

    2-4 tbsp chinese wine (Rose Wine, Hua Tiao brand)

    6 stalks spring onions

    Sesame oil for glazing (Chee Seng brand)


    1. Add all ingredients, except the chicken and scallions, into a pot.
    2. Bring the mixture to boil.
    3. Add the spring onions, followed by the chicken.
    4. Turn chicken every 5 minutes for the next 20 minutes at medium heat.
    5. Remove chicken from the pot.
    6. Let the chicken cool.
    7. Glaze sesame oil on the chicken skin as taste enhancer and to maintain shine on the chicken.
    8. Cut the chicken into desired size and serve.