Soy Sauce Chicken

Instructions

1. Prepare the chicken
   Rinse the chicken under cold water and pat dry with paper towels. Rub the chicken all over with 1 tablespoon of salt. Let it sit for 10 minutes, then rinse briefly and pat dry again. This helps to clean and tighten the skin.
2. Create the master sauce
   In a pot large enough to hold the chicken, combine dark soy sauce, light soy sauce, Shaoxing wine, sugar, chicken stock, ginger, garlic, star anise, cinnamon sticks, Sichuan peppercorns, and green onions. Bring to a boil, then reduce heat and simmer for 10 minutes to allow the flavors to meld.
3. Cook the chicken
   Heat the vegetable oil in a large wok or pot over medium-high heat. Holding the chicken by its neck, carefully lower it into the pot and rotate it so the hot oil coats the skin. This helps achieve that signature glossy look. Then carefully place the chicken breast-side up into the simmering master sauce.
4. Poach and baste
   Reduce heat to maintain a gentle simmer. The chicken should be about 3/4 submerged. Spoon the hot liquid over the exposed parts of the chicken every 5 minutes. Cook for about 30 minutes, then carefully flip the chicken over and continue cooking for another 15-20 minutes until the internal temperature reaches 165°F (74°C).
5. Rest and prepare for serving
   Carefully remove the chicken from the sauce and hang it to dry for 10 minutes (you can use a large hook over the sink, or balance it on a bottle placed in a large bowl). If you don't have a way to hang it, place it on a wire rack over a baking sheet. This step allows excess sauce to drip off and the skin to set.
6. Reduce the sauce
   While the chicken is resting, strain 2 cups of the cooking liquid and return it to the stove. Bring to a boil and reduce by half to create a concentrated sauce for serving.
7. Carve and serve
   Using a sharp cleaver or knife, chop the chicken Chinese-style into bite-sized pieces with the bone, or carve it Western-style into larger portions. Arrange on a platter and drizzle with some of the reduced sauce. Serve the remaining sauce on the side, along with steamed rice and stir-fried vegetables.