Wash chicken and dry with paper towels.
In a wok large enough to hold the chicken snugly, bring the water, soy sauce, wine, ginger, and star anise to a boil, then add the chicken.
The liquid should reach halfway up the chicken.
Bring to a boil, reduce heat to moderate, and cook covered for 20 minutes.
Turn the chicken over.
Stir the rock candy or sugar into the sauce and baste the chicken thoroughly.
Simmer 20 minutes longer, basting frequently.
Turn off heat, cover the wok, and let the chicken cook for 2 to 3 hours.
Transfer chicken to chopping board and brush it with sesame seed oil.
Remove the wings and legs and split the chicken in half lengthwise by cutting through its breastbone and backbone.
Lay the halves skin side up on the board and chop them crosswise, bones and all, into 1 X 3 inch pieces, reconstructing the pieces in approximately their original shape in the center of a platter as you proceed.
Chop the wings and legs similarly and place them around the breasts.
Moisten the chicken with 1/4 cup of the sauce in which it cooked and serve at room temperature.