Combine 100g soy sauce, 50g dark soy sauce, 40g rock sugar, 80g Shaoxing wine, 10g salt, 1500g water, 80g scallions, 50g ginger, 3g Sichuan peppercorns, 3g bay leaf, 15g Cassia Bark, 10g Star Anise, and 5g chili pepper in a pot.
Bring the liquid to a boil, then reduce heat and simmer for 30 minutes to infuse the flavors.
Add 1800g chicken to the simmering liquid, ensuring it is fully submerged.
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