Combine light soy sauce, water, thick soy sauce, star anise, Szechuan peppercorns and cloves in a saucepot. Bring to the boil, then reduce the heat and simmer for 10-15 minutes until the fragrant soy sauce is reduced to half the amount. Remove and discard the spices.
Heat wok until hot and add oil and sesame oil. Fry spring onion and ginger until fragrant. Dish out and stuff into the chicken cavity.
Pour the prepared fragrant spice soy sauce mixture and sugar into a clean wok. Reduce the heat and bring to a simmering boil until the sugar is completely dissolved. Add the wine.
Put in the chicken slowly, holding on to the head. Use a ladle to scoop up the sauce and pour it over the chicken repeatedly.
Slowly slip the whole chicken into the wok. Use a metal spoon to scoop up the sauce and bathe the chicken with it. (Should the sauce evaporate slightly, add as much as ¼ cup water and bring to the boil again.)
Leave the chicken in the sauce for 15-20 minutes. Turn the chicken over after 20 minutes, and allow the other side to seep in the sauce for 15 minutes or until the chicken is cooked through.
Take the chicken out and tip off excess liquid. Carve the chicken and serve with the cooked sauce.