Step 1

In a large dutch oven or wide, heavy bottomed pot, saute scallions, ginger until fragrant in 1/2 tablespoon oil over medium high heat until fragrant, about 30 seconds.

Step 2

Once the aromatics are fragrant, deglaze with Shaoxing wine for 30 seconds, then add light soy sauce, dark soy sauce, sugar, star anise, bay leaf. Stir until the sugar has dissolved

Step 3

Add the chicken to the pot then add enough water to cover the chicken. Turn the heat to high and bring the water to a boil, then reduce the heat to medium low to bring the liquid down to a simmer. Cover and simmer for 10 minutes or until the chicken reaches a 165F internal temperature.

Step 4

Turn off the heat and let the chicken sit in the cooking liquid for another 15 minutes.

Step 5

Serve over rice along with the poaching liquid and enjoy!