In a bowl, combine the soy sauce, dark soy sauce, Shaoxing wine, sugar, sesame oil, minced garlic, minced ginger, and the white parts of the green onions. Mix well to create the marinade.

Place the chicken in a large resealable bag or a bowl and pour the marinade over it. Ensure the chicken is evenly coated in the marinade. Let it marinate for at least 30 minutes, or preferably overnight in the refrigerator.

In a large pot or Dutch oven, heat some oil over medium-high heat. Add the marinated chicken and sear it on all sides until browned.

Once the chicken is browned, add the chicken broth to the pot, covering the chicken. Bring it to a boil, then reduce the heat to low and cover the pot. Allow it to simmer for about 45 minutes to an hour, or until the chicken is tender and cooked through.

In the meantime, if you desire a thicker sauce, you can mix the cornstarch with a little water to create a slurry. Add the slurry to the pot, stirring well to thicken the sauce. Cook for an additional few minutes until the sauce reaches the desired consistency.

Once the chicken is cooked and the sauce has thickened (if desired), remove it from the heat. Garnish with the green parts of the chopped green onions and sprinkle some sesame seeds on top.

Serve the Dezhou braised chicken hot with steamed rice or your favorite side dishes.