Spicy Soy Sauce Chicken (I)

INGREDIENTS:
1 young chicken, about 2 1/2 pounds
3 tablespoons Chinese rice wine or dry sherry
2 green onions
1 large chunk rock sugar, or 3 - 4 tablespoons brown sugar
1 cup light soy sauce
3/4 cup dark soy sauce
3/4 cup chicken broth, or as needed
1 clove star anise
2 or 3-inch cinnamon stick
2 slices ginger

PREPARATION:Wipe the chicken with a damp cloth. Rub the rice wine over the skin. Marinate the chicken in the refrigerator for 30 minutes.Cut the green onion on the diagonal into 1-inch pieces. Use a mortar and pestle to crush the rock sugar, if using.

In a large saucepan, bring the soy sauce and rock or brown sugar to a boil, stirring to dissolve the sugar. Add the water, star anise, cinnamon stick, and ginger. Add the marinated chicken and bring back to a boil. Reduce the heat and simmer the chicken, covered, until the chicken is cooked through (30 to 40 minutes). Cool and chop into bite-sized pieces. Serve hot, with the sauce reboiled and poured over, or serve cold.