Step 1

Heat your pot or wok on medium. When the oil is hot add the ginger, stir-fry for 30 sec, then add the scallions and stir fry till fragrant (shouldn't take more than a minute).

Step 2

Add the spices to the pan, stir for 30 sec then add the wine. (It wil sizzle and smell amazing)

Step 3

Immediately add the light soya, dark soya and sugar, bringing everything to the boil, then lowering the heat and simmering till the sugar is dissolved. (Took me about 5 minutes)

Step 4

Now it's time to add the chicken, breast-side up! If you're using a pasta pot, place the chicken in the strainer then slowly lower into the pot. If not using, lower the chicken carefully as you don't want the hot sauce to splash onto you. (The liquid should cover at least ¾ the chicken, if not you need to make more sauce)

Step 5

Bring to the boil. Once boiling, switch off the flame and cover. Start the timer for 15 minutes and go do something else. Make a note of your starting time in case you lose track of which cycle you're on.

Step 6

When the timer rings after 15 minutes, uncover, baste the chicken, then bring the sauce back to the boil again, switch off, cover and poach for 15 minutes again. Repeat this 4 more times (i.e. you do the boil then steep 15-minute cycle 6 times in total, flipping the chicken carefully after the 3rd cycle.)

Step 7

After the 6th 15-min cycle, uncover the pot, and leave the chicken in the hot sauce for 1 more hour.

Step 8

At the end of the hour, remove the chicken from the pot, making sure the liquid in its cavity has drained back into the pot and not onto you, and put it on a plate.

Step 9

Use your fingers or a brush to rub the neutral oil all over the chicken skin.

Step 10

Serve with white rice, pouring some of the poaching liquid (reheated) around the chicken (or on the side)! The chicken is really tender, so it's super easy to carve up, but you could also use a cleaver to cut into smaller pieces first if you prefer.)