1 whole chicken (cleaned and cavity emptied)
3 pcs star anise
1 cinnamon stick
4 garlic cloves with skin (smashed)
5 cm ginger (sliced into fine strips)
1 bunch spring onion (sliced into fine strips)
1L - 2L chicken stock
250 ml light soy sauce
110 g brown sugar
4 pcs orange or mandarin peel
Heat up a pan with cooking oil over a medium-low heat. Toss in the cloves, star anise, cinnamon stick, garlic and ginger.
Sauté until fragrant.
Add spring onions and fry for 1min.
Dish out and transfer all the spices into a soup bag, along with the spring onions
In a pot, pour in the chicken stock, light soy sauce, brown sugar, orange peel and soup bag. Increase the heat, cover and bring to a slow boil.
Lower the chicken slowly into the pot breast side up. Make sure any air pockets in the cavity fill up completely with liquid. The chicken should be entirely submerged at this point. If you wish, you can adjust the colour of the solution by adding more soy sauce.
Place over high heat and bring to the boil. Reduce heat to low and cook, turning the chicken occasionally, for 1 hour or until chicken is cooked through and very tender.
Use the sauce from the pot to occasionally baste the chicken and keep the skin moist as it cools.
When done, transfer out to a chopping board and let it cool completely before cutting. Serve with rice