Savory Soy Chicken

Pin It

Savory Soy Chicken

Crispy Skin, Tender Chicken.Savory Soy Chicken – Just Right For Dinner. Anytime

Savory Soy Chicken has been standard fare in our house for decades. It’s one of the meals everyone in the family enjoys and if we go too long without making it, someone is bound to ask, “When are we going to have’ ‘that’ chicken, you know the one you make with lemon and soy sauce?” Even though they might forget the name of the recipe, they never forget the flavor. I’ve put the printable recipe on this page so that you can try it yourself. Good eating!

Guest Participation in A Showpiece of Food

If you want to make this dish a real a showpiece, try this: buy some small (4 or 6 ounces) paper cups, oil the inside with vegetable oil, slice green onions in the bottom, then pack with cooked rice. When it’s time to eat, have each guest upend the cup onto the plate, which creates a cone of rice. Simmer the juice the chicken has previously boiled in and then put a small amount in little sauce bowls at each place setting. Float a slice of lemon in each bowl. Cut up the chicken into servings and allow each guest to choose dark or light meat. Then show them how to dip their chicken in the soy lemon mixture before eating. Some people even drizzle a little of the soy-lemon juice on their rice cone. Many people like this because it gives them activity at the table, and makes them more comfortable.

Savory Soy Chicken


Prep time: 

Cook time: 

Total time: 

Serves: 4 - 6

  • 1 3-to-4 pound roasting chicken
  • ½ cup Soy Sauce
  • 5 cups Water
  • 1 onion, thinly sliced
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 cup rice, uncooked
  • 1 lemon, thinly sliced
  • 3 green onions, thinly sliced
  1. Rinse chicken inside and outside, pat dry with paper towels.
  2. In a large saucepan bring soy sauce, water, onions, sugar and salt to a boil over high heat.
  3. Use poultry lifters and carefully put whole chicken, breast up, in the pot and cover. When the liquid returns to a boil, reduce heat to low and simmer 20 minutes.
  4. Use poultry lifters to carefully turn chicken, breast side down, and simmer 10 more minutes.
  5. Preheat oven to 400 degrees. Use poultry lifters and carefully remove chicken and drain.
  6. Put chicken on rack in roasting pan and baste with liquid. Roast for 30 minutes, basting 2 or 3 times. Remove to a platter and allow to cool for 5 minutes. Carve the chicken. When served, guests can choose dark or light meat.
  7. Meanwhile prepare the rice, either in a non-stick pot following directions on the rice package or using a rice cooker. Once the rice is finished, either mix in sliced green onions in a serving bowl with the rice or if you're using the oiled paper cups, slice green onions in the bottom of the cup and then pack tightly with the rice.
  8. Cook the juice for another 10 minutes, place a slice of lemon in a small serving bowl beside each plate. Pour the hot juice into each serving bowl. Guests may dip their chicken in this sauce as they eat.
  9. Let each guest unmold their rice portion at the table. When unmolded the rice will be cone shaped with the green onion slices on top. This makes a classic plate display.
  10. If you prefer another accompanying side dish instead of rice, that's fine too. This is just the way we have come to love it.


Three Things That Are Helpful

To make it easier to boil a whole chicken for the few minutes required, a big pot is needed. Make sure you have one on hand that will hold the amount of liquid needed (6 cups plus) and the weight of the chicken, without spilling over the rim. Also another thing that can help you handle the chicken safely, with turning it over and lifting it out of the pot, are the poultry lifters. You may already have a set of these on hand from using them for turkeys during the holiday. They work so well, keeping the chicken secure enough to move without splattering you with hot juice.







Nancy Hardin is a highly experienced writer and author. A retired journalist, she is also a mother, grandmother and great-grandmother with a wealth of experience in many fields. In addition, she is a retiree veteran, having spent many years in the Women’s Army Corps. She is also an experienced ghostwriter and you can see more about her skills at the The Writers’Door. You can visit Nancy’s website here and discover more of her work at this site.

You might also like:

Author: Jackie Jackson

Share This Post On


  1. This sounds absolutely chef made. Can’t wait to try it !!

    Post a Reply
    • Thanks Lisa, hope you enjoy it. Let me know if you do. 🙂

      Post a Reply
    • What do you think? Could you use cornish game hens? How about Goose, or Duck? hmm what an exquisite recipe!!!

      Post a Reply
  2. Oh my goodness, Nancy, that recipe makes my mouth water, and so easy too! Going on my Recipes to Try board right now!

    Post a Reply

Submit a Comment

Your email address will not be published. Required fields are marked *