Put all items into a pot except chicken. Stir to combine the liquid with sugar. Add the chicken breast side down. The chicken will only be half submerged in liquid.
Bring to a simmer and cook at a very low boil for 30 minutes, covered.
Flip bird breast side up. Simmer for another 20-30 minutes until the chicken is cooked but not overcooked. It should reach an internal temperature of 160 when a thermometer is inserted into the thickest part of the thigh.
Remove from liquid and serve. The cooking liquid can be cooled, refrigerated, and used again if desired.
Notes
If you prefer to use already cut up chicken parts, reduce cooking time to 30-40 minutes, and flip chicken halfway through cooking.
Remove the chicken skin prior to cooking if you don't like wet chicken skin.
Add dark soy sauce if you'd like a more mahogany-colored chicken.
Other lovely additions to this braise are ginger, green onion, chestnuts, dried shitake mushrooms, and/or dried red chiles.
Serve hot or make ahead to serve cold on the buffet table.