These ingredients are easy to find at your local Asian grocery store, but it's important to get a high quality whole free range chicken since this is the star item.
Flash blanch the chicken with boiling water to tighten the skin.
Remove the chicken from the bowl, pat dry and set aside.
In a large stock pot, sauté the aromatics until fragrant.
Add the soy sauce, shaoxing wine, and other ingredients to create the soy sauce base.
Cook the chicken in the sauce while flipping halfway and skimming off any scum from the surface.
After cooking, plate the chicken to rest while basting with more sauce for iconic dark caramel color.
Carve the chicken and serve immediately after basting and resting the chicken with rice and more sauce.