1. Prepare the Ingredients

• Rinse the chicken thoroughly under cold water, removing any excess fat or impurities. Pat dry with paper towels.
• Gather all aromatics and spices, setting them aside for the broth.

2. Make the Soy Sauce Broth

• In a large pot, combine water, light and dark soy sauces, Shaoxing wine, rock sugar, ginger, garlic, scallions, star anise, cinnamon, and Sichuan peppercorns.
• Bring the mixture to a boil over medium-high heat, stirring to dissolve the sugar.

3. Simmer the Chicken

• Once the broth is boiling, reduce the heat to low. Gently lower the chicken into the pot, breast side down.
• Ensure the chicken is fully submerged. If needed, add more water or place a small plate on top to keep the chicken submerged.

4. Poach and Baste

• Cover the pot and simmer for 30-40 minutes, occasionally spooning the broth over the chicken.
• Flip the chicken halfway through to ensure even cooking.

5. Rest the Chicken

• Turn off the heat and let the chicken sit in the hot broth for an additional 15 minutes. This resting period helps lock in moisture.

6. Carve and Serve

• Carefully remove the chicken from the pot and place it on a cutting board. Let it cool slightly before carving.
• Serve the chicken with steamed rice or noodles, spooning some broth over the top. Garnish with cilantro or scallions.