1 c. soy sauce
1 c. dry sherry
1-2 c. water (add second c. as needed)
1/2 c. sugar
8 pieces (size of quarters) fresh ginger root
3 bunches spring onions, cut in thirds
1 tbsp. anise seeds
6 lbs. chicken thighs (or 2 ducks total 6-7 lbs.)

Put all ingredients in a large pot with a tight-fitting lid (put chicken on top). Bring to a fast boil and then simmer. Simmer with top on for 1 1/2 to 2 1/2 hours until chicken is just about ready to fall off the bone. Stir 2-3 times and add second cup of water, if needed. Time varies with tenderness of chicken/ducks and how fast you simmer it. Serve with or over rice.

TIPS: Do not add any salt! The soy sauce is salty. The sugar counteracts the salt. Do not remove the lid except to stir, or the fluid evaporated and the salt concentration increases. Don't use cooking sherry; it has salt. Recommend Gallo "very dry" sherry. Also Koon Chun thin soy sauce; it has less salt.