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Put the chopped chicken pieces in a bowl with sugar, soy sauce, fish sauce, sake and half the ginger. Cover and chill for at least 30 minutes, or up to 4 hours.
Rinse your rice thoroughly in a sieve until the water runs clear. Set it aside. Heat oil over medium heat in a saucepan or flameproof casserole dish. Add in the chicken and marinade, cooking for 10 minutes. Stir often until it’s brown all over.
Remove the chicken from heat with a slotted spoon and place in a bowl. Stir the rice in the pan and crumble the stock cub on top. Add in the remaining ginger, the star anise, sesame oil, ¼ teaspoon of salt and 600 mL of cold water. Bring to a boil, then return the chicken to the pan. Reduce the heat to low and cover, cooking for about 15 minutes. Remove from heat and leave covered to rest for 10 to 15 minutes.
Divide the chicken and rice between four plates, and top with sesame seeds, spring onions, chilli oil and crispy onions. It can also be served with a side of steamed broccoli.
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