3 cups water (more if is needed to cover at least 3/4 of the chicken)
size 14 chicken
1 2-inch piece ginger, peeled and sliced
3 cloves garlic, smashed
3 tablespoons sugar
1 cinnamon stick
2 pieces star anise
1 scallion, shredded or chopped
In a large pot, heat the chicken, soy sauce, and water over medium flame. Bring the liquid to a boil, then reduce to a gentle simmer. Make sure the heat is low as possible, because simmering soya sauce can easily become rapidly boiling soya sauce, which can be a mess to clean up.
Add the ginger, garlic, sugar, cinnamon, star anise, and sugar. Allow the chicken to simmer for 25 to 30 minutes, or up to an hour if you want fall-off-the-bone tenderness. Ladle the chicken and sauce into a deep platter. Garnish with scallions and prepare to enjoy some savory, succulent chicken.