Ingredients

2 ½ pounds whole chicken
1 tablespoon oil
3 slices ginger
2 stalks scallions
3 cups water
4 tablespoons soy sauce
2 tablespoons dark soy sauce
2 tablespoons Shaoxing wine (or other cooking wine)
1 tablespoon rock sugar (or granulated sugar)
1 stick cinnamon
2 pods star anise
2 bay leaves

Directions

Use a paper towel to scrub the skin and remove any leftover filaments.
With kitchen shears, remove the backbone to spatchcock the chicken. Cut a notch into the breastbone to help flatten it. (This step helps reduce the cooking time by nearly half!)

Heat oil in a large pan over high heat. Place the chicken skin-side down and pan-fry for 1 minute until golden brown.

Flip and sear the other side for another 1 minute.

Add ginger and scallions to the pan. Pour in water, soy sauce, dark soy sauce, and Shaoxing wine.

Add rock sugar, cinnamon stick, star anise, and bay leaves.

Cover with a lid and braise over medium-low heat for about 20 minutes, or until the chicken is fully cooked. (Add a few minutes if your chicken is larger.)

Uncover, raise the heat to high, and reduce the sauce for 2 minutes while continuously spooning it over the chicken. (The internal temperature should reach at least 165°F / 74°C.)

Remove the chicken, slice or shred into small pieces, and drizzle with the reduced sauce. Serve warm and enjoy!