Rinse the chicken inside and out and pat dry with paper towels. Tuck the wings under and tie the legs together with kitchen twine if you prefer a compact shape. Rub the kosher salt all over the cavity and skin; this seasons the meat and helps the skin set.

Make the braising liquid

In a large wide pot or deep skillet that can hold the whole chicken comfortably, combine 1 cup light soy sauce, 2 tablespoons dark soy sauce, 3 tablespoons Shaoxing wine, 3 tablespoons granulated sugar, and 3 cups water. Stir to dissolve the sugar.

Add aromatics to liquid

Add the sliced ginger, crushed garlic, halved green onions, 3 whole star anise, 1 cinnamon stick, 1 tsp lightly crushed white peppercorns and (if using) 1 tsp Sichuan peppercorns to the braising liquid. Bring the mixture to a gentle simmer over medium heat.

Once the liquid is simmering gently, carefully lower the prepared chicken into the pot breast-side up. If needed, add a little more water so the liquid comes up to about two-thirds of the chicken’s height (do not fully submerge the chicken). Reduce heat to low so the liquid stays at a bare simmer—small bubbles but not a rolling boil. Cover the pot with a lid slightly ajar to allow steam to escape and simmer gently.

Braise the chicken for 30–40 minutes, turning the chicken once halfway through (about 15–20 minutes) so both sides get even color. To check doneness, insert a skewer into the thickest part of the thigh — juices should run clear and internal temperature should read 165°F (74°C). If the chicken is not yet done, continue to simmer, checking every 5–7 minutes.

Aromatics & Seasoning

While the chicken braises, keep the aromatics in the liquid so they continue to flavor the sauce. Taste a tablespoon of the braising liquid after about 20 minutes and adjust seasoning if needed: add up to 1 tablespoon more sugar for sweetness or 1–2 tablespoons extra light soy for saltiness. Remember flavors concentrate slightly as it reduces.

If the braising liquid reduces too quickly and threatens to expose too much of the chicken, add up to 1/2 cup hot water to maintain the level and gentle simmer.

Finishing & Serving

Remove the chicken carefully from the braising liquid and place on a cutting board. Let it rest for 10 minutes to allow juices to redistribute. Reserve the braising liquid in the pot for a glaze or sauce.

Optional glaze: Bring the reserved braising liquid to a boil and reduce over medium-high heat until it thickens slightly into a glossy sauce (about 6–10 minutes). Stir in 1 teaspoon toasted sesame oil and 1 teaspoon additional light soy sauce, taste and adjust. Strain the sauce through a fine-mesh sieve to remove aromatics for a smooth glaze.

Carve the chicken into serving pieces (breasts, thighs, drumsticks, wings). Arrange on a platter, spoon some of the reduced sauce over the top, and garnish with thinly sliced green onions and cilantro leaves.

Serve warm with steamed rice and blanched greens. Provide extra sauce on the side for dipping.