Five-Spice Shoyu Chicken - cooking recipe

Ingredients

3 -4 lbs whole chickens (or chicken thighs)
2 cups teriyaki sauce (I use a simple sauce like Teriyaki Sauce, Teriyaki Sauce)
2 tablespoons Chinese five spice powder
1 tablespoon minced cilantro
1 tablespoon sesame oil
3 tablespoons red wine
2 tablespoons soy sauce
2 tablespoons water
2 tablespoons cornstarch

Preparation

Cut up chicken Chinese style (Cut off the end of the bone in the drumstick, cut each thigh in half, cut each wing into 2 segments with meat, and cut the breasts into strips transversely through the carcass with a heavy cleaver).
Do not debone chicken.
Combine the teriyaki sauce, five spice powder, cilantro, sesame oil, wine, and soy sauce.
For added flavor, combine ingredients and marinate chicken for 12-24 hours before cooking.
Add sauce and chicken to large saucepan of wok and bring to a simmer.
Cook, covered, at least 30 minutes or until chicken cooked through.
If time permits, cook for up to 1 hour on low heat- the longer cook time will get the chicken fall-off-the-bones tender.
Serve warm with rice (Also makes great leftovers).