Step 1

Add oil, scallions, ginger, star anise, and bay leaves to a wok/pot. Fry over low heat until fragrant and the scallions and ginger browns a little.

Step 2

Pour in light soy sauce, dark soy sauce, Shaoxing rice wine, sugar and water. Turn the heat to high. Bring the liquid to a boil.

Step 3

Slide in the chicken thighs, skin side down (they should be in a single layer without overlapping). Adjust the water if necessary. The liquid should cover most parts of the chicken.

Step 4

When the cooking liquid comes back to a boil, turn the heat down to a gentle simmer. Cover and leave to simmer for 35 mins. Flip over all the thighs then cook for a further 10 mins (see note 1 if cooking other cuts of chicken).

Step 5

Take out the chicken. When cool enough to handle, remove the bones then slice into bite-sized pieces (see instructions in post content above).

Step 6

Keep about 120ml (1/2 cup) of the broth in the wok/pot then heat up. Right before it starts to boil, add the cornstarch mixture. Remove from the heat once the sauce reaches the desired thickness. Pour it over the sliced chicken, or serve it in a bowl on the side for dipping (see note 2 for serving ideas).

Step 7

The remaing broth can be reused. Pour it into a jar/container through a sieve and discard the spices.Use within 4 days if kept in the fridge or for 3 months in the freezer.