Heat the oil over medium heat and sauté the ginger, shallot, star anise and green onions for 2 minutes.
Add the wine and bring to a simmer for 2 minutes.
Add the remaining ingredients (except water and chicken) and simmer for 10 minutes, uncovered.
Add the chicken and the water, ensuring not to overfill the pot with water. If pot is too full, use less water. **Chicken should be almost fully covered if possible.
Bring to a simmer and simmer on low heat for 20-25 minutes.
Remove from heat, cover and let sit for 15-20 minutes, until the internal temperature has reached 160F degrees at the thighs.
Remove from pot and let rest for 10 minutes.
Cut up and serve with the cooking liquid, steamed rice, chopped green onions and chili crisp (optional).
Make sure you’re using a large enough pot to fit a whole chicken as well as all of the liquid.
Be careful not to overfill the pot. You may need to use less water than the recipe calls for. Just make sure your chicken is almost completely covered.
I prefer to use smaller chickens as they cook quickly and turn out very tender. If you use a larger chicken, you’ll need to increase the cooking time and it may not turn out as tender.
You’ll want to make sure the liquid the chicken is cooking in is simmering not boiling.
Chicken is safe to eat at 165 degrees. I typically cook the chicken to 160 degrees and remove from the heat. The temperature will continue to rise to 165 degrees as you let it rest for 10 minutes. Use an instant read thermometer to check the temperature.