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1
In a narrow pot with about a 6-quart capacity, combine the soy sauce, wine, 2 cups water, and the star anise over high heat.
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2
While the sugar is still in its box (or wrapped in a towel), smack it several times with a hammer or rolling pin to break it up; it need not be too fine.
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3
Add the sugar and ginger to the liquid and bring it to a rolling boil.
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4
Add 6 of the scallions, then gently and slowly lower the chicken into the liquid, breast side down.
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5
(In a narrow pot, the liquid will easily cover the chicken; if it is close, just dunk the chicken under the liquid as it cooks.
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6
If it is not close, add a mixture of soy sauce and water to raise the level.)
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7
Bring the liquid back to a boil and boil steadily for 10 minutes.
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8
Turn off the heat and turn the chicken over so the breast side is up.
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9
Let it sit in the hot liquid for 15 minutes.
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10
Meanwhile, trim and mince the remaining 4 scallions and preheat the oven to 500F.
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11
Carefully remove the chicken from the liquid and serve it hot or at room temperature.
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12
Or place it in a skillet or roasting pan.
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13
Roast for 5 minutes, or until nicely browned; keep an eye on it, because it can burn easily.
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14
In either case, reheat the sauce and, when the chicken is ready, carve it.
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15
Serve the chicken with a few spoonfuls of sauce on it.
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16
Put another cup or so of the sauce in a bowl and add the remaining scallions; pass this at the table.
