Step 1

Blanch the chicken in the hot boiling water for 1-2 minutes to tighten the skin. Then pat dry it with a paper towel.

Step 2

Heat the large, heavy bottom pot or narrow stock pot to medium heat. Drizzle oil and saute the ginger, star anise and bay leaves for a few seconds until fragrant. Next, add the spring onions ( scallions ) and continue saute for 1 minute.

Step 3

Add water, dark soy sauce,  light soy sauce, Shao xing wine, and white pepper and bring it to a boil.  Then reduce the heat and simmer for 4-5 minutes.

Step 4

Now bring the sauce to a boil and gently add the whole chicken to the sauce. Scoop the boiling sauce and pour it over the top part of a chicken that is not covered in the sauce. Let it boil for 4-5 minutes.

Step 5

Then reduce the heat, close the lid and simmer for 30 minutes. Gently flip the chicken every 10 minutes. ( If the pot you use is narrow and the whole chicken is fully submerged in the sauce, you can skip the flipping process. )

Step 6

After simmering for 30 minutes, turn off the heat, close the lid and let the chicken rest in the sauce for 10 minutes.

Step 7

Carefully remove the chicken from the pot and let it rest on the chopping board for 10 minutes.

Step 8

Meanwhile, prepare the basting sauce. In a small pot, scoop half cup of cooking sauce from the pot, cornstarch water, and sesame oil. Stir well and simmer until the sauce starts to get thick and glossy.

Step 9

Brush the bastine sauce over the whole chicken for a shiny glaze. Chop the whole chicken into bite-size pieces by using a sharp knife or cleaver. Transfer to a serving plate and drizzle the prepared basting sauce over the chicken pieces or serve it as a dipping sauce in a bowl. Serve together with rice, blanched vegetables, and an extra dipping sauce of your choice.

Step 10

To serve with rice, place the rice in the bowl, top with chicken pieces, and blanched pak choi or a choice of veggies. Pour the sauce over the chicken and rice.