Firstly, remove the chicken feet (you can save it for a stock) and clean the main body. Add all of the marinating ingredients and massage the chicken for couple of minutes. Set aside for at least 3 hours. Turn over at least twice during the time.
After marinating, the chicken should be well colored all around.
Transfer the marinating juice to a pot (just enough to hold the chicken, do not use oversized pot with lots of empty spaces). Add around 1 cup of chicken stock or water. Bring it to a boiling.
Place the chicken in and keep spreading the sauce on the chicken with the help of a scoop. After adding the chicken, the temperature of the liquid will drop quickly. Use medium to slow fire and keep the liquid almost simmering but not strongly boiling. This is the key to keep the chicken tender.
Simmer one side for 10 to 12 minutes and then turn over, simmer the other side and the stomach for another 10 to 15 minutes until 3/4 of the sauce are cooked off. Then cover the lid and let the chicken stay inside for 10 minutes (continue heating the chicken with the remaining heat of the pot).
Transfer out and then cut into large bite size pieces.
The best way is to serve it with steamed rice. In addition, you can spread the remaining liquid on the rice and make the dish ever better. Enjoy!
By the way, if you love to cook whole chicken, check salt baked chicken (盐焗鸡) and Chinese style braised chicken with spices and soy sauce (脱骨卤鸡) and Chinese roasted chicken (广式烧鸡). In summer time, you must try tender and milk white cut chicken and spicy Sichuan mouthwatering chicken.