Step 1: Gather all of the ingredients.

Step 2: Season the chicken pieces with freshly ground salt and pepper to taste. Let rest at room temperature for 1 hr. 

Step 3: Slice the scallions into 1” pieces and weigh. Set aside.

Step 4: Peel, finely chop, and weigh the garlic. Set aside.

Step 5: In a medium sized bowl add the soy sauce, ponzu, red wine, water, and Better Than Bouillon Roasted Chicken Base.

Weigh the sugar then whisk to dissolve. Set aside.

Step 6: Once the chicken is done resting, pat dry. Heat 1 tsp sesame oil in a stock pot over medium heat for 4 mins.

Brown the chicken, about 2-3 mins per side. Remove to a plate and set aside.

Step 7: Brown the remaining chicken, about 2-3 mins per side.

Step 8: Add another 1 tsp sesame oil to the stock pot along with the scallions and garlic. Cook, stirring frequently, until fragrant. About 1 min.

Step 9: Add the soy sauce mixture.

Step 10: Add the star anise and bring to a simmer, about 3 mins.

Step 11: Add the chicken (excluding juices) to the stock pot.

Step 12: Cover and reduce to medium-low heat. Simmer for 30 mins.

Step 13: Flip the chicken pieces over and simmer an additional 30 mins. Take off heat and let rest, covered, for 15 mins.