No Lunar New Year feast or family celebration is complete without a succulent Rose Wine Soy Sauce Chicken. In Cantonese culture, serving a whole chicken symbolizes togetherness and prosperity for the entire family.
My signature recipe elevates this classic dish by infusing the premium soy sauce base with Mei Kuei Lu Chiew (Rose Dew Wine). This aromatic addition not only gives the chicken a stunning, glossy amber glaze but also imparts a delicate floral fragrance that perfectly balances the savory richness of the sauce. The result is incredibly tender, silky meat that embodies the essence of traditional Cantonese home cooking.
這道「玫瑰豉油雞」（Rose Wine Soy Sauce Chicken）是 Yves Kitchen 靈魂食譜之一。豉油雞在廣東文化中象徵「大吉大利」，因為「雞」與「吉」諧音，是農曆新年、生辰或任何重要節慶餐桌上的主角。
這道菜的精髓在於那鍋香氣四溢的滷汁，特別是加入玫瑰露酒後，能將豉油的鹹鮮提升到另一個層次，讓雞皮呈現誘人的琥珀色，肉質滑嫩且帶有淡淡花香。
🇬🇧 Special Note for Cooking in the UK | 英國煮食小貼士
在英國超市買到的冰鮮雞，皮下脂肪層通常極厚（尤其是 Corn Fed Chicken，請務必避開）。這層油脂就像是一層「防水隔離膜」，會阻隔滷汁，導致豉油雞顏色不均。
我的秘訣： 在浸煮前，請先準備一盆冰凍水將雞浸泡。利用溫差令皮下脂肪迅速凝固，這時妳可以順著皮層，用手將多餘的脂肪一片片輕易推走。徹底「脫脂」並抹乾後，滷汁的琥珀色才能直接滲透雞皮，做出如飯店般油亮紅潤的效果。
Chilled chickens from UK supermarkets often have a very thick layer of subcutaneous fat (especially Corn Fed Chickens, which should be avoided). This grease acts as a "waterproof barrier," preventing the soy sauce from adhering and resulting in uneven coloring.
Yves Tip: Before braising, submerge the chicken in an ice bath. The sudden cold solidifies the fat, allowing you to easily slide off the excess grease layers by hand. Only after this thorough "degreasing" and patting the skin dry can the amber soy sauce penetrate perfectly for that professional, glossy finish.
Rose Wine Soy Sauce Chicken | 玫瑰豉油雞 食譜
Originally shared in 2006 on early platforms like Wretch, this recipe has traveled with me to the UK. This 2026 revision introduces the "Ice Bath Method" to master the thicker fat layers of UK chickens, ensuring a perfect glaze. A two-decade culinary legacy, updated for today. 這份食譜始於 2006 年（無名小站時代）的純粹分享。20 年後，我將這份記憶帶到英國，並於 2026 年修訂了「冰水脫脂法」，專門解決英國超市雞隻油脂過厚、不易上色的痛點。
Rose Wine Soy Sauce Chicken | 玫瑰豉油雞 (UK Supermarket Tips)
Ingredients
- 200 ml 萬字醬油 Kikkoman Soy Sauce
- 200 ml 老抽 Dark Soy Sauce
- 4-5 pcs 冰糖 Rock Sugar
- 1 L 水 Water
- 2 slices 薑片 Ginger
- 3 pcs 草果 Black Cardamom optional
- 2 slices 陳皮 Dried Tangerine Peel
- 2 tablespoon 玫瑰露酒 Rose Wine
Instructions
- Boil the Brine: 將滷水煮滾後，加入鮮雞。Bring the brine to a boil, then add the fresh chicken.
- Baste until Cooked: 不斷將滷水淋上雞身直至熟。（約 35-50 分鐘，視乎雞隻大小）Continuously baste the chicken with the brine until cooked through. (Approx. 35-50 minutes, depending on the size of the chicken.)
Notes
-
滷水保存 (Saving the Brine): 滷水用完後，存入瓶中儲存於雪櫃。當下一次使用時，先去取表面的油脂，再次煮滾便可再用。
- After use, store the brine in a jar in the refrigerator. For next time, simply remove the solidified fat from the surface and bring it to a boil again for reuse.
-
英國煮豉油雞心得 Tips of making soy sauce chicken in the UK:
- 在英國處理冰鮮雞，切記不要選 Corn Fed Chicken。建議先浸冰水讓皮脂凝固，手動推走脂肪後才下鍋，確保完美上色。
- When in the UK, avoid Corn Fed Chicken. Use an ice bath to solidify subcutaneous fat and slide it off by hand before cooking to ensure an even, professional amber glaze.
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