Red Cooked Chicken, Eastern Chinese Style - cooking recipe

Ingredients

1 (3 lb) whole frying chickens
1 -2 tablespoon vegetable oil
1 star anise
1 -2 clove garlic, lightly smashed
2 -3 slices ginger, lightly smashed
2 scallions, lightly smashed
1 cup chicken stock
4 tablespoons brown sugar
1/4 cup light soy sauce
3/4 cup dark soy sauce
1 tablespoon dry sherry

Preparation

Star anise (available in Asian markets) comes in cellophane bags.
Whole ones have a total of eight points, each with an anise seed inside.
If you can't find a whole one, just count out eight broken pieces.
Use a little more or less to taste but don't omit it since it's an important element in this recipe.
The original recipe calls for Chinese rock sugar which imparts a lustrous finish to the gravy.
Available in Asian stores.
Remove any excess fat from the chicken.
Heat oil and brown chicken on all sides.
Add the anise, scallions, ginger& garlic and brown slightly.
Combine the soy sauces, brown sugar, stock and sherry and pour into the pot with the chicken.
Bring to a boil, then turn the heat down until the sauce is simmering slightly.
Cook uncovered for 45- 50 minutes, turning and basting every 10 minutes.
To serve just pull the meat off with a serving fork.
Use the gravy on the chicken and on rice.