Prepare the Chicken

Take the chicken out of the refrigerator about an hour before cooking.

Remove the giblets and rinse the chicken thoroughly under cold water.

Tip: Letting the chicken rest at room temperature ensures even cooking.

Caramelize the Aromatics

Heat a tall, narrow stockpot over medium-low heat.

Add the oil and ginger slices, letting them caramelize for about 30 seconds.

Toss in the scallions and cook for another 30 seconds until fragrant.

Tip: Caramelizing the ginger enhances the depth of flavor.

Build the Sauce

Add the star anise and wine to the pot. Let it simmer for a minute to cook off the alcohol.

Stir in the soy sauce, dark soy sauce, sugar, salt, and water.

Bring the mixture to a gentle simmer and cook on low heat for 20 minutes to allow the flavors to meld.

Cook the Chicken

Increase the heat to a slow boil. Using a roasting fork, carefully lower the chicken into the pot, breast-side up. Ensure there are no air pockets in the cavity.

Cook the chicken at medium-high heat for 5 minutes, then lift it out briefly to empty the cavity of liquid. Lower it back into the sauce.

Tip: Baste the chicken with the sauce during this step for an even coating.

Simmer to Perfection

Reduce the heat to a lazy simmer and cook the chicken for 10 minutes.

Turn off the heat, cover the pot, and let the chicken sit in the sauce for another 25 minutes.

Tip: Letting the chicken rest in the sauce allows it to absorb more flavor.

Finish and Serve

Transfer the chicken to a cutting board and baste it generously with the sauce.

Carve the chicken and serve over steamed rice, drizzling extra sauce on top.