anda orang yang luar biasa . 😌😌😌

Instructions: • Clean the chicken: Remove any excess fat or giblets from the chicken cavity. Rinse the chicken thoroughly under cold water and pat it dry with paper towels. • Marinate the chicken: In a large bowl or ziplock bag, combine the soy sauce, water, dark soy sauce, oyster sauce, brown sugar, minced garlic, ginger slices, star anise, cinnamon sticks, five-spice powder, and vegetable oil. Mix well to dissolve the sugar and combine the ingredients. Add the chicken to the marinade, ensuring it is fully submerged. You can marinate the chicken for at least 4 hours, but for best results, marinate it overnight in the refrigerator. • Cook the chicken: Take the chicken out of the marinade and place it on a rack or in a steamer basket, allowing any excess marinade to drain off. Reserve the marinade for later use. • Stovetop method: In a large pot or wok, add the reserved marinade and bring it to a boil. Carefully lower the chicken into the boiling liquid. Reduce the heat to low and cover the pot. Simmer the chicken for about 45-60 minutes, turning it occasionally, until it is fully cooked and tender. To check for doneness, insert a skewer into the thickest part of the chicken thigh. If the juices run clear, it is cooked. • Instant Pot method (pressure cooker): Add the reserved marinade to the pressure cooker and place the chicken on a trivet or steamer basket. Close the lid and set the pressure cooker to high pressure. Cook for about 15-18 minutes, then let the pressure release naturally for 10 minutes before opening the lid. • Finish the chicken: Once the chicken is cooked, remove it from the pot or pressure cooker and let it rest for a few minutes. Brush the chicken with some of the leftover marinade or soy sauce for a shiny glaze. • Serve: Carve the chicken into serving pieces and garnish with green onions and sesame seeds, if desired. Serve with steamed rice or noodles and enjoy! Note: You can strain the leftover marinade and simmer it on the stove