Soy Sauce Chicken

Inspect the chicken cavity and remove any remaining lungs or organs inside.

Heat oil in a wok and stir-fry ginger slices until fragrant.

Add sliced shallots and continue stir-frying until aromatic.

Add star anise, white cardamom, and cinnamon bark and stir briefly.

Add soy sauce, dark soy sauce, water, rose wine, rock sugar, and spring onions over medium-low heat.

Remove sauce from heat and leave it to cool completely.

Place the chicken breast-side up into a zip-lock bag and pour in the cooled sauce.

Heat water to about 80°C — look for small bubbles forming at the edges of the pot.

Pour the hot water into the rice cooker, submerge the bagged chicken, seal out air, and keep warm for two and a half hours.

Remove the chicken and submerge it in ice water until completely cooled.

Pierce the thigh with a skewer — if juices run clear with no blood, the chicken is cooked.

Pour out the sauce and bring it to a full boil to sterilise before serving.