Any recipes for Chinese Boiled Chicken where the chicken is boiled first then baked?

I had a recipe for Chinese Chicken where a whole chicken was boiled in a mixture of water,soy sauce, ginger slices, garlic and other spices I cannot remember. After a short boil in the mixture the chicken was transferred to a baking dish and baked in the over until done, The chicken was flavorful and skin was crispy and golden brown. The boiling liquid could be frozen and reused. Anyone have a recipe like this?Any recipes for Chinese Boiled Chicken where the chicken is boiled first then baked?
Ingredients

1 whole chicken, cut into parts

1/3-1/2 cup soy sauce (use low sodium if you like)

1/2 cup water

3 tablespoons brown sugar

1 tablespoon oyster sauce

1/4 cup rice wine or dry sherry

1 tablespoon fresh ginger, crushed

1/2 teaspoon five-spice powder

1-2 piece star anise

2 cloves garlic

chopped birds eye chiles (optional)

1 stalk scallion, chopped

sesame seed



Directions

1Mix all ingredients, except chicken, scallions, sesame seeds in a large pot over medium heat.

2Add chicken, then let simmer 30-40 minutes, turning chicken pieces occasionally.

3Remove chicken pieces from sauce and set aside in a serving platter.

4Skim fat from the sauce, thicken it with cornstarch mixture (1 tsp cornstarch dissolved in 1 TB water) and pour the sauce over chicken.

5Sprinkle scallions and sesame seeds and serve with rice.





Just bake it after you take the chicken out (:

%26amp; take it out 6 min early and back the chicken for 6 min in the oven