A flavorful and aromatic chicken dish infused with soy sauce and spices, perfect for a comforting meal.
Combine soy sauce, oyster sauce, rice wine, brown sugar, ginger, garlic, five-spice powder, and star anise in a large pot over medium heat.
Stir the sauce well to dissolve the sugar completely for a smooth consistency.
Add the chicken to the pot, ensuring it is fully submerged in the sauce.
If the chicken is not fully submerged, add a bit of water to cover it.
Simmer the chicken over low heat for 30-40 minutes, turning occasionally to ensure even cooking.
Keep the heat low to prevent the sauce from burning.
Remove the chicken from the pot and place it on a serving platter.
Let the chicken rest for a few minutes before slicing to retain its juices.
Skim any fat from the sauce, then thicken it with a cornstarch mixture (1 tsp cornstarch dissolved in 1 tbsp water).
Stir the cornstarch mixture into the sauce gradually to avoid lumps.
Pour the thickened sauce over the chicken and garnish with sliced scallions and toasted sesame seeds.
Serve immediately for the best flavor and presentation.
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