Soy Sauce Chicken

Method

Heat oil in a large pot and briefly sear the whole chicken on all sides until golden. Slice ginger and crush garlic, then add to the pot with spring onions, star anise and cinnamon. Pour in both soy sauces and stock, ensuring the chicken is mostly submerged. Rehydrate the shiitake mushrooms and add them to the pot with the rock sugar, then bring to a gentle simmer. Cover and simmer for 45-50 minutes, turning the chicken halfway through, until fully cooked. Remove the chicken and let it rest for 10 minutes, then chop into pieces and arrange on a serving plate. Strain the braising liquid, discarding solids, and pour over the chicken, finishing with a drizzle of sesame oil.