Put the chicken pieces into a bowl with the sugar, soy sauce, fish sauce, sake and half the ginger. Cover and chill for at least 30 mins, or up to 4 hrs.

Tip the rice into a sieve and rinse thoroughly, mixing it around until the water runs clear. Set aside. Heat the oil in a tall-sided saucepan or flameproof casserole dish over a medium-high heat and cook the chicken along with the marinade for 10 mins, stirring often until browned all over. Remove to a bowl using a slotted spoon and set aside. Stir the rice into the pan and crumble in the stock cube, then tip in the remaining ginger, the star anise, sesame oil, 1/4 tsp salt and 600ml cold water. Bring to the boil, then return the chicken and any resting juices to the pan. Reduce the heat to low, cover and cook for 15 mins. Remove from the heat and leave to rest, covered, for 10-15 mins.

Divide the chicken and rice between four plates. Top with the sesame seeds, spring onions, chilli oil and crispy onions, if you like, and serve with a side of steamed broccoli.