So after consulting my taste buds and memory, I've tried to reconstruct a version of it. I hope that I got it right.
Soy Sauce Roasted (Whole) Chicken
1 whole roasting chicken
4 cups water
8 crushed cloves of garlic
1 tablespoon of grated fresh ginger
2 tablespoons brown sugar
1/2 cup rice wine vinegar
2 cups soy sauce
1 teaspoon crushed red pepper flakes
Scallion dipping sauce
1 cup chopped scallions
1 cup chicken broth
1 teaspoon grated fresh ginger
1/4 cup sesame oil
1 tablespoon of rice wine vinegar
Preheat oven to 375 degrees. Place all simmering/basting sauce ingredients in a large pot and boil. Lower heat to simmer and add whole chicken, breast side down, carefully to the pot. Simmer for 15 minutes. Transfer chicken, breast side up, to a roasting pan. Reserve 1/2 cup of the sauce. Slowly pour the rest of the sauce over the chicken and put in oven for 1 1/2 hours. Baste 30 minutes before turning oven off. Take chicken out of oven and let it rest for 10 minutes before serving.
In a sauce pan heat up the reserved simmering/basting sauce with 1 cup chicken broth and 1 teaspoon of grated fresh ginger. Bring to a boil and reduce liquid to about 1 cup. Turn off heat, immediately add sesame oil and rice wine vinegar, and stir. Let sauce cool. Stir in scallions and serve with chicken.
Served over broccoli and jasmine rice.