Cut the chicken in half lengthwise and chop into quarters or divide with poultry shears. Place the chicken pieces in a bowl, pour soy sauce over them and marinate for 30-45 minutes. Meanwhile, turn the pieces every now and then and coat well with soy sauce. Now heat plenty of oil in a wok or heavy skillet. Remove the chicken pieces from the marinade, drain and deep fry all around in the hot oil. Remove and drain on paper towels. Pour off any remaining oil and quickly wipe out the wok with a paper towel. Add the remaining soy sauce marinade together with rice wine, honey, spring onions and star anise and bring to the boil. Put the chicken pieces back in, pour in enough hot water to almost cover the chicken pieces, and simmer until tender, 40-50 minutes. Lift chicken pieces back out and let liquid boil down considerably over high heat. Meanwhile, cut mushrooms into strips (soak dried mushrooms in lukewarm water for 20 minutes beforehand). Slice the carrot and leek, and cut the chicken giblets into smaller cubes. Remove the chicken meat from the bones, also cut into bite-sized pieces and keep warm. Add the prepared vegetables to the wok along with the pea pods, shrimp and chicken giblets, bring to a boil and simmer for 3-4 minutes. Bind with cornstarch dissolved in a little water. Serve the chicken and pour the sauce over it.
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