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Place the wine, soy, honey, sesame, ginger, mandarin peel, cinnamon, star anise, spring onion, garlic and chilli in a large pot along with 4 Litres of water. Bring to the boil for 5 mins or until the mixture is aromatic
Add the chicken, breast-side down and leave on a low heat for 20-30 mins. Turn off the heat and leave the chicken to gently steep for 60 mins or until cooked through.
Meanwhile, to make the ginger and spring onion dressing, place the oil in a small saucepan over medium heat until just smoking. Place spring onion, ginger, pepper and salt in a small heatproof bowl. carefully pour the oil over and once the bubbles subside, stir to combine.
Use tongs to remove the chillies from the stock. Transfer to a clean work surface and finely chop. Place in a bowl and season with salt and a teaspoon of sesame oil.
Transfer chicken to a board and set aside for 20 mins to rest. Use a large sharp knife to cut the chicken into portions and place on a large serving platter. Spoon a little of the warm stock over the chicken and serve with the spring onion dressing, chilli sauce and serve with steamed rice and Asian greens.