Adapted from "The Thousand Recipe Chinese Cookbook", by Gloria Bley
Miller, 1966

1 spring chicken (I usually use four big chicken thighs)
2 slices fresh ginger root, smashed
1 scallion stalk, cut into 1-inch pieces
2 cloves star anise
1/2 cinnamon stick
1 tablespoon Szechuan peppercorns
1/4 cup soy sauce
1/4 cup sherry (I often use Shaoxing Chinese rice wine)
1/4 cup sesame oil
1 tablespoon sugar
2 scallions, sliced thinly

Put ginger, anise, cinnamon stick, and peppercorns into a spice bag or
tie them up in cheesecloth.

Put the liquid ingredients, the spice bag, sugar, and scallion stalk
into a heavy saucepan with a lid. Add chicken, cover and simmer over
medium-low heat. Turn chicken and spice bag once every ten minutes; cook
in total for 40 minutes.

Turn off heat, and remove chicken to cool. Remove spice bag and discard.
Bone chicken and cut meat into 1-inch chunks. Return to saucepan, and
reheat. Serve over rice; I prefer jasmine rice. Sprinkle with remaining
scallions.