Which Cantonese dish features chicken braised in soy sauce?

The Cantonese dish featuring chicken braised in soy sauce is soy sauce chicken.

Soy sauce chicken is a traditional Cantonese dish made by cooking chicken in a seasoned soy-based liquid. The braising mixture commonly includes soy sauce along with aromatics and spices, allowing the meat and skin to take on a deep brown color and savory flavor. Depending on the recipe, the chicken may be gently simmered, periodically basted, or hung to drain and cool before serving.

In Hong Kong, soy sauce chicken is considered part of siu mei, the Cantonese roasted and prepared-meat tradition commonly displayed in restaurant windows. It is often chopped through the bone and served with rice, noodles, or a small amount of the cooking sauce.

The dish is easy to confuse with white cut chicken, another Cantonese preparation. White cut chicken is poached and valued for the fresh taste and tender texture of the meat, usually with ginger-scallion sauce. Char siu chicken is also distinct: char siu refers to a roasted, glazed style rather than soy-braised chicken.