Instructions

1. Make the chicken stock and let it cool.
2. Slice the onion, and mince the garlic & ginger. Put these in the stock then add the soy sauce, Shaoxing wine, sugar, star anise. Mix well, then add the chicken and marinate for 30-60 mins, turning them over regularly.
3. Preheat the oven to 180C. Using a slotted spoon move the chicken and the onion slices to a baking dish then pour over half of the marinade (keep the rest).
4. Bake for 25 mins then turn them over and cook for another 10. Turn them over again, add the cherries and the sesame oil and cook for 5-10 mins until the chicken is golden, the cherries are tender.
5. Meanwhile pour the remaining marinade in a pan and reduce it for about 10 mins, until thick and smooth, then strain. Add a few drops of sesame oil.
6. Cut the pak choi lengthwise and steam over boiling water.
7. Serve the chicken, cherries and pak choi with the cooking and the reduced sauce. If the baked chicken has enough cooking sauce, use the reduced sauce for future salad dressing, glaze, marinade and so on.