'Extra' Dark Soy Sauce
a part of the Hainan Chicken Series
hwoo.lee•
April 27, 2026
Hainanese Chicken is usually served with 3 condiments for saucing the chicken:
- Chili Sauce
- Ginger Scallion
- Dark Soy Sauce
Naturally, there are hundreds of variations and different sauces that are served with such a popular dish, but this is just the way I enjoy it.
Extra Dark Soy Sauce
You can totally buy Dark Soy Sauce from the store and avoid this entire process... but I'm... I'm h woo. I have to... I have to suffer to make a sauce from scratch instead of buying it because... because it's the only way I feel good enough as... an internet chef!!!!
I hope my sarcasm is bearable.
Anyway, this recipe was inspired by The Analytical Cook's recipe for Dark Soy Sauce.
To make this, it is imperative to make the Second Stock from Hainan Chicken. Read this recipe before proceeding onward. The Second Stock from Hainan Chicken is used to create both this sauce and the Chili Sauce.
Remember this recipe as a ratio instead of a list of ingredients, with the % expressed by the weight of the main ingredient, Soy Sauce. It'll be far easier in the future.
- 100% | Soy Sauce
- 100% | Sugar
- 150% | Second Stock from Hainan Chicken
- 10% | Yondu
Yes, I should have used Light Soy Sauce instead of Dark in this. I would probably try Usukuchi Soy Sauce next time I make this. However, since I used Dark Soy Sauce, I'm calling this 'extra' dark, and because it has a really deep color.
Essentially, you caramelize the sugar, then deglaze with the rest of the ingredients and reduce to a thick consistency. The use of the Second Stock gives a really deep savoriness and body to the sauce that is unique to this recipe.
Ingredients (4)
Ingredients (4)
Extra Dark Soy Sauce
Instructions
Extra Dark Soy Sauce
In a saucepan over med-low heat, evenly distribute the sugar (100 g). Allow to caramelize without moving the sugar around. Have the soy sauce (100 g) ready.
Once the sugar (100 g) looks caramelized throughout, deglaze by slowly drizzling in and whisking soy sauce (100 g). It's okay if the sugar (100 g) crystallizes (ideally it doesn't though).
Once the soy sauce is incorporated, bring to a medium heat and add mix in the Second Stock (150 g) and Yondu (10 g).
Allow to simmer for a few minutes, and taste to adjust seasoning if need be. At this point, also reduce to the desired consistency (your Second Stock may have more or less collagen than mine).
Allow to cool, and store in an airtight container in the fridge.
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