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Put the chicken in a saucepan or stock pot large enough to fit it comfortably. Add the green spring onion parts, ginger, coriander stalks, garlic and star anise. Pour over the stock (or crumble in the stock cube), rice wine and 3 tbsp of the soy sauce, then top up with water to just cover.
Bring everything to the boil and skim once. Turn down to a gentle simmer and poach for 20 mins, then turn off the heat and leave the chicken to cool in the broth for at least 1 hr. This can be done a day ahead but musn’t be chilled, otherwise the chicken will be too cold. Remove the chicken from the broth and leave to cool completely, then strain the broth, ready to pour some over the rice later.
To serve, carve the chicken as if you were jointing it. Arrange on a platter, drizzle over the remaining soy and scatter over the coriander leaves and Sichuan pepper. Serve with rice, ginger and chilli oil, and some of the heated broth to moisten the rice. Any leftover broth can be frozen.