Step 1

Prepare the chicken. In a large bowl, place the chicken inside. Pour boiling water onto the chicken to blanch the chicken and tighten up the skin. Remove from the bowl and pat to dry.

Step 2

Saute aromatics. In a pot just large enough to fit your chicken, heat 2 tablespoons of vegetable oil over medium-high heat. Then add the ginger and saute for 30 seconds or until fragrant. Then add the garlic and shallots and cook for another 30 seconds. Add the star anise and green onion and saute for an additional 20 seconds.

Step 3

Add the sauce. Add the Shaoxing rice wine and bring to a simmer for 30 seconds. Then add the soy sauce, dark soy sauce, water, sugar, and salt. Bring to a simmer then reduce to low heat and cook for 5 minutes.

Step 4

Cook the chicken. Place the chicken into the pot. It is okay if the top of the chicken is not completely covered. Cover and bring to a boil over medium-high heat. Once it reaches a boil, turn the heat down to medium-low heat to a gentle simmer. Skim the scum from the surface and discard it. Cover and simmer for 25 minutes. Every 5 minutes or so baste the area of the chicken that is not submerged. After 25 minutes, turn off the heat, flip the chicken, add the sesame oil, cover the pot, and let the chicken sit in the pot for an additional 15 minutes. The internal temperature of the chicken should reach 165ºF (75°C). Once the chicken is cooked through, carefully transfer the chicken to a cutting board.

Step 5

Baste the chicken. Scoop out one cup of the basting liquid. Heat the basting liquid in a small saucepan over medium heat until it begins to simmer. In a small mixing bowl, mix the cornstarch and water until combined. Pour the cornstarch slurry into the simmering basting liquid and mix until thickened. Then baste the chicken with the thickened sauce as it cools for at least 15 minutes.

Step 6

Serve. Carve the chicken into slices, baste with more sauce, and serve with rice and enjoy!