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Whole chicken is gently poached in an aromatic master stock of soy sauce, star anise, and rock sugar until silky and deeply flavored. This classic Cantonese chicken preparation is naturally high protein and works well for intermittent fasting meal plans.
Rinse the whole chicken thoroughly and pat dry, removing excess fat from the cavity.
In a large stockpot, combine water, soy sauce, dark soy sauce, Shaoxing wine, rock sugar, star anise, scallions, ginger, garlic, and salt. Bring the mixture to a boil over high heat.
Reduce the heat to medium-low, then carefully lower the chicken, breast-side down, into the simmering master stock. Cover partially and maintain a gentle simmer (not boil).
Poach for 40 minutes, turning the chicken once halfway through for even coloring. Keep the heat steady; do not let the stock boil to prevent tough texture.
Turn off the heat and let the chicken steep covered in the hot stock without heat for an additional 15–20 minutes. Remove, drain excess liquid, rest 10 minutes, chop, and serve with a drizzle of master stock.
