1 piece whole chicken
1 bottle dark soy sauce
1 c. water
1/2 c. (8 oz.) honey
4 pieces ginger, sliced
4 tbsp. brown sugar
3 tbsp. cooking wine
1 tbsp. pepper corn
2 pieces star anise (optional)
1 tsp. sesame oil

Heat spiced soup ingredients in sauce pot until boiling. (Extreme precaution - quickly reduce heat after boiling.)

Put chicken in sauce pot at medium heat. Turn often to keep chicken from sticking to the bottom of pot. Cook for 45 minutes, then turn the heat "off", wait for 10 minutes and remove chicken.

Allow chicken to cool, then brush chicken skin with sesame oil. Cut chicken into bite-size pieces and arrange in serving plate.

Notes: This spiced soup may be used for making other spiced meat, such as beef shank, pork liver, beef tongue, chicken liver or chicken gizzards, and hard boiled egg.