1 medium size chicken
4 tbsp Chinese rose wine
1.5L water
1L light soy sauce

5 slices Gan Cao
1 slice dried tangerine peel
5 star anises
1/2 Luo Han Guo
1 Cao Guo
10 cloves
1 inch cinnamon stick
3 slices Dang Gui

200ml light soy sauce
200g rock sugar

1) Rinse the chicken, and blanch into boiling water. Remove, drain well
2) Cook seasoning in a pot until the sugar is completely dissolved or the soy sauce is slightly thick. Remove from heat.
3) To make stock, heat up the water and light soy sauce in a deep pot until boiling. Add in all the spices and let boil for a while. All in rose wine and cooked soy sauce-rock sugar mixture, boil for another 5 minutes.
4) Place the chicken into the stock. Covered and cooked in low heat for 10 minutes. Remove from heat, soak the chicken in the stock for further 20 minutes, or until the flavour has been absorbed and the chicken is cooked through.
5) Dish up and drain. Cut into pieces, serve.

(Adapted from http://www.piggyscookingjournal.com/2007/04/stewed-soy-sauce-chicken-in-rose-wine.html)