See yao gai

Soy sauce chicken is a traditional Cantonese dish and a classic example of red cooking technique, where meat is simmered in a soy sauce-based liquid along with various seasonings. It results in tender, succulent meat that falls off the bone. Although most cooks use chicken quarters for the dish, some like to use smaller pieces such as legs, drumsticks, and wings. Soy sauce chicken made with chicken quarters is also a traditional dish for the Chinese New Year. It is recommended to pair the chicken with side dishes such as rice or stir-fried lo mein noodles, while the typical accompaniment is a dipping sauce made with oil, ginger, chicken stock, onions, and salt.