After the chicken is cleaned, put in the chicken and fill with cold water. Put the green onion, ginger, rice wine, and bring to a boil. Then turn it to low heat for about 20 minutes.
After the chicken is cooked, place it on a large plate and cover with enough dark soy sauce. (keep the water the chicken was cooked in.)
In the large pot, fill about half full with oil and heat to about 80%. Heat the chicken in it the rest of the way and fry it until it gets a dark brownish-red color. The picture below shows you the color, how much it will bubble, and why you should take steps to help keep your kitchen clean.
In another wok, put 100 grams of oil and put in the Sichuan peppers. Use low heat until the oil starts to look dark brownish-red.
Then add the ingredients from the Spices list and the red Sichuan peppers, then add the ingredients from the Spices list. Stir until the aromas start to come out and the oil is becoming darker.
Pour the chicken stock you saved from step 2 into the wok, but without the ginger or green onion.
Add the soy sauce, bring to a boil, add the rock sugar and cook for fifteen minutes.
Put the fried chicken in a deep pot, then pour the cooked soup into the pot until it reaches four-fifths full. Add rice wine, salt, green onion, and ginger slices. Cover with a lid and let simmer on low heat for about 40 minutes.
Open the lid and check if the chicken is crumbly. It usually takes 40 minutes to an hour. To serve, take the chicken out first and place into a large serving pot, and then pour the juice and spices over the top. Enjoy!