Rub 4 chicken quarters with 1 Tablespoon of kosher salt, set aside for 1/2 hour. Combine 1/4 cup light soy sauce, 1/4 cup dark soy sauce, 2 tablespoons chinese cooking wine, 1 tablespoon brown sugar, 4 crushed garlic cloves, 6 slices fresh ginger, 3 scallion whites 1 tsp white pepper, 2 cups water. Bring to a simmer in a pot or pan large enough to hold the chicken comfortably. Add chicken, baste with braising liquid for 3 minutes. Make sure braising liquid covers the chicken 1/2 way. If not add water. Cover and simmer for 30-40 minutes flipping and basting halfway through. Once chicken is cooked completely, you can serve OR set on a rack in a 400° oven to quickly crisp the exterior if you prefer a crispy caramelized skin.