Red Braised Chicken Thighs

In a wok or frying pan, heat oil under low heat. Add sugar and stir until it melts, being careful not to burn it.

Add chicken and ginger, raising heat to medium, stirring to cover with sugar.

Add shaoxing wine, star anise, bay leaves, cinnamon stick, soy sauce, and chilli flakes. Lower heat to medium low and let simmer for 30 minutes, stirring occasionally.

Rise heat back to medium and let boil, reducing the sauce to half. Serve over steamed rice.