Shoyu Chicken

3 lbs chicken

3/4 c shoyu

1 tbsp honey

1/2 c brown sugar, packed

1 1/4 c water, divided

3 cloves garlic, crushed

1" piece ginger, sliced fine

1 star anise

2 tbsp shao hsing wine

2 tbsp cornstarch

1 tbsp chopped green onions

Parboil chicken for 10 minutes. Rinse chicken and drain well. Set aside. In a medium pot, combine shoyu, honey, brown sugar, 1 c water, garlic, ginger, star anise, and shao hsing wine. Bring to a boil and simmer 2 minutes. Add chicken to pot. Simmer 45 minutes. If time permits, refrigerate overnight and skim off hardened fat or use a fat separator to remove oil if not able to chill overnight. If chilled overnight, heat chicken until simmering. Remove chicken to a large serving bowl. Remove and discard garlic and ginger. Combine cornstarch and 1/4 c water. Stir into simmering liquid and bring to a boil, stirring constantly. Pour over chicken. Garnish with green onions.