Start by rinsing the chicken thoroughly under cold water. Remove any giblets that may be inside the cavity. Pat the chicken dry with paper towels. This helps the skin crisp up nicely during cooking.

In a large bowl, combine the light soy sauce, dark soy sauce, rose wine, sugar, and salt. Stir until the sugar dissolves completely. This mixture will serve as both a marinade and a cooking broth.

Place the chicken in a large resealable bag or container. Pour the marinade over it, ensuring the chicken is fully immersed. Seal the bag or cover the container. Refrigerate for at least 2 hours, but overnight is best for maximizing flavor.

When ready to cook, remove the chicken from the refrigerator and let it sit at room temperature for about 30 minutes. This helps it cook evenly.

In a large pot, add the neutral cooking oil and heat it over medium-high. Once it's hot, add the ginger, scallions, star anise, cinnamon stick, and garlic. Sauté until fragrant—this should take about a minute.

Next, place the marinated chicken into the pot, skin side down. Sear on medium heat for about 5 minutes, allowing the skin to develop a golden-brown color. Flip it over gently using tongs.

Carefully pour in the marinade. This gives the chicken a flavorful braising liquid as it cooks. Cover the pot and reduce the heat to low. Let it simmer for about 40-50 minutes.

Check that the chicken has reached an internal temperature of 165°F (74°C). If it’s not there yet, reduce the heat slightly and let it cook a little longer.

Once cooked, remove the chicken and let it rest for 10 minutes. This preserves the juices and improves texture.

Carve the chicken into pieces, drizzle a bit of sauce over it, and serve alongside rice or salad. Garnish with fresh scallions for a pop of color!