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PdfThe sauce in which the chicken cooks is known as Chinese Master Stock and can be stored indefinitely in a freezer. Refer to Chinese Master Stock.
Wash chicken inside and out under running cold water.
In a saucepan just large enough to hold the chicken snugly, bring the water, soy sauce, wine, ginger and star anise to a boil, then add chicken. The liquid should reach half way up the side of the chicken. Bring back to a boil, then reduce heat to a gentle simmer and cook covered for 20 minutes.
Gently turn chicken over, stir in sugar and baste the chicken thoroughly. Simmer for 20 minutes longer, basting frequently. Turn off heat, cover and let rest for 2-3 hours.
Gently transfer chicken to a chopping board and brush with sesame oil.
Remove wings and legs with cleaver and split the chicken in half lengthways by cutting through the breastbone and backbone. Lay the half's skin side up and chop crosswise, bones and all, into 1-by-3 inch pieces.
Reconstruct the pieces approximately into their original shape on a serving dish. Moisten the chicken with 3tbs of the cooking sauce. Serve at room temperature.