Soy Sauce Chicken

Set the pot to Stir-Fry mode / 230° / 8 mins. Add 2L of water, bring it to a boil for 5 mins, then add chicken into the pot and boil for another 3 mins. Remove from the pot and soak in cold water for 5 mins afterwards.
Set the pot to Stir-Fry mode / 190° / 2 mins. Add oil, stir-fry the ginger slices, star anise, cinnamon, bay leaf and rock sugar until the timer stopped.
Set the pot to Stir-Fry mode / 110° / 33 mins. Add soy sauce, oyster sauce, Shaoxing wine, black soy sauce, dark soy sauce, scallions and water, then bring it to a boil (8 mins).
Once the sauce comes to a boil, place the chicken into the pot and and spoon the sauce over it repeatedly for 1 min. Then, close the lid and let it cook for 4 mins.
Then, continue to turn over the chicken and keep spooning the sauce over it until the timer stops.
Take the chicken out of the pot, let it cool down, and cut it into small pieces.
Set the pot to Stir-Fry mode / 200° / 3 mins. Use a mesh sieve to strain the sauce. Take out 300ml of it, then pour it into the pot and cook until it thickens.
Pour the thickened sauce over the chicken, and it is ready to be served.