First get a massive stock pot that is large enough to hold your chicken and some spare space left over.
Put the following into the pot (if you’re worried about biting down on any ingredients then just pop them into a teabag/stock bag) and start boiling:
300ml of soy sauce (Kikoman C00039)
300ml of soy sauce (Kikoman C00036)
150ml of Chinese rice wine
150ml of sugar
1 teaspoon of fennel seeds
3 whole star anise
1 teaspoon of roasted Szechuan peppercorn
1 cinnamon stick
1 litre of water
Once the mix is boiling just add the whole chicken and simmer with the lid on. Turn the chicken every 10 minutes and baste. After a total of about 50 minutes, leave the chicken to settle by taking off the gas/heat and leave for another 30 minutes to an hour.
Carefully remove the chicken from the pot and drain in a colander or equivalent. Serve the chicken thickly sliced with bone and drizzle with soy sauce (C00039) and a little sesame oil.