Pour 1 litre water and spring onion in a pot then bring to a boil. Put chicken into the pot and blanch to remove blood and residues. Keep aside.

In a large wok or pot, heat up cooking oil and add star anise, dried bay leaf and cinnamon. Stir-fry until fragrant.

Add in ginger and garlic and continue to stir-fry until fragrant and slightly brown.

Pour in light soy sauce, dark soy sauce, rock sugar and 1 litre water. Bring to boil.

Season with TUMIX® Chicken Stock and five spice powder, then stir well.

Slide in chicken into the wok. The liquid should cover most parts of the chicken. Continue to boil for 10 minutes and keep pouring the sauce over the top parts of the chicken.

Continue to simmer for 35 minutes or until the chicken fully cooked and the sauce is thickened. Flip over the chicken for each 15 minutes and scoop and pour the sauce over the top parts of the chicken while cooking.

Poke the chicken using chopstick, if there is no blood juice comes out then the chicken is fully cooked. Take out the chicken. Let it cool before cutting. Keep the remaining sauce for serving later.

Cut the chicken into parts and pour the sauce over the chicken.

Ready to serve.