Soy-Braised Red Cooked Chicken

Pat the chicken dry with paper towels and season lightly with salt.

Heat the oil in a large skillet over medium-high heat and sear the chicken, skin-side down, until the fat renders and the skin is golden brown, about 6 minutes.

Flip the chicken and add the sliced ginger, garlic, and star anise to the pan, cooking for 1 minute until fragrant.

Whisk together the soy sauces, sugar, rice wine, and water, then pour the mixture into the skillet.

Bring the liquid to a boil, then reduce the heat to low and cover the pan with a tight-fitting lid.

Simmer the chicken for 15 minutes, then remove the lid and increase the heat to medium-high to reduce the sauce until it becomes glossy and thick enough to coat the back of a spoon.

Scatter the chopped scallions over the chicken and serve immediately over steamed rice.