Put the chicken pieces into a bowl with the sugar, soy sauce, fish sauce, mirin and half the ginger paste. 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 deep saute pan 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 puree, the star anise, sesame oil, a little salt and 600ml cold water (if cooking for 4). 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 plates. Top with the sesame seeds, spring onions, chilli oil and crispy onions, if you like, and serve with a side of broccoli (see tips for cooking method tips).