Wash the chicken thoroughly and poke the body with the pointy end of a knife.
In a large bowl, combine all ingredients and mix until incorporated. Cover the bowl with cling film and let marinate overnight. NOTE: turn the chicken every three hours to even out the color and taste.
Transfer the chicken and the marinate sauce in a cooking pot and simmer to 45 minutes or until brown in color.
Remove chicken from the pot and let it drain in a cooling rack with a baking pan at the bottom for a few minutes. Pre-heat oven at 180°C
While waiting for the chicken to dry, Add the slurry (water, cornstarch mixture) to the marinate sauce in the pot. Cook for 5 minutes or until sauce is thick.
Transfer the sauce in a bowl to be used as basting.
When the chicken is dry and no sauce is dripping anymore, place in the oven and bake for 50 minutes. Brush with the sauce every 20 minutes while turning the chicken.
Remove from oven and serve with steaming rice. Bon Appetit!