In a large pot, heat up oil over medium heat. Sauté ginger, garlic and scallions until soft. Mix in star anise, cinnamon and bay leaves. Once fragrant, deglaze with Shaoxing rice wine.
Add in light soy sauce, dark soy sauce, dark brown sugar and chicken stock. Mix until sugar is dissolved, then bring to a light simmer.
Add in Cook's Fresh Whole Chicken skin side down. Cook for 45 minutes, flipping every 15 minutes.
Meanwhile, in a small pan, sauté ginger in canola oil until soft. Add in scallions, and cook for another minute. Mix in sesame oil, and season with salt.
Remove Cook's Fresh Whole Chicken from the braising liquid. Reserve 1/2 cup of the braising liquid to boil, then mix in cornstarch slurry. Cook until thickened, then whisk in sesame oil.
Brush the thickened braising liquid all over the Soy Sauce Chicken. Serve with the ginger-scallion sauce.
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