Marinate the Chicken: An hour before cooking, bring the cleaned chicken to kitchen counter
Marinate with salt and rose wine for an hour
This allow the chicken to come to room temperature before cooking
Preparing the poaching liquid: Heat the sesame oil in a deep pot (big enough to hold the paching liquid and submerge the chicken) over medium high heat
Add in ginger and spring onions and saute for about 30 sec until both starts to brown
Put garlic, cloves, cinnamon, star anise into a spice bag and add the spice bag into the pot
Add all the remaining ingredients for the poaching liquid into the pot and bring to boil
Lower to lowest heat and allow it to simmer for 15 mins to bring out the aroma of the spices and herbs
Then bring it back to medium high heat and allow the poaching liquid to come to boil again
When boiled, add in the Marinated chicken (with breast facing up to prevent overcooking of the breast)
Allow the liquid to boil after adding in the chicken
Then lower the heat to lowest heat, cover with lid, and let it continue to simmer for another 5 mins for a 1 kg chicken then turn off the fire (10 minutes for bigger chicken like 14 kg)
Do not open the lid during poaching
Allow the chicken to poach in the poaching liquid for 40 mins for 1 kg chicken (about 50 mins for 1
4 kg chicken),or until the internal temperature of the thickest part of the chicken ( which is the thigh) reaches 73 degree celsius, test using a meat thermometer
When the poaching time is up, carefully raise the chicken from the poaching liquid and allow it to cool on chopping board
Remove the chicken from the poaching liquid and allow it to cool before chopping up the chicken
Drizzle a generous scoop of reheated poaching liquid over the chopped chicken before serving
