1/2 c. of cinnamon and star anise 1/4 c. of light soy sauce
salt, to taste
3 to 4 finger chilies, diced
Instructions To make the syrup 1.Boil together sugar and water. In equal amounts. As soon as the sugar dissolves, turn off the heat. Cool the mixture.2.Take 2 airtight jar,In one , put two stalks of lemongrass (the light portion only; see tips), cut to fit inside the jar then lightly pound them with the dull side of a knife to bruise. 3. Put 1/4 Cup lemon Juice. 4.Into the other jar, drop in the zest of two lemons or limes, or the zest or one lemon and one lime (You can fill the jars with the cooled syrup. Cover tightly and store in the fridge) 5. Now the cooking part-Mix together the syrup with powdered cinnamon stick , star anise and soy sauce. 6.Pour the mixture into a wide pan, add the chilies and bring to the boil.
7.Spread the fried chicken on the pan, skin side down. Cook over high heat for five minutes.
8.Turn the chicken over, pour in half a cup of water, bring to the boil, lower the heat, cover the pan and allow the chicken to braise slowly in the little liquid for 15 minutes, basting the top with the sauce every five minutes or so.9.While the chicken cooks, boil the sauce, uncovered, until thickened a bit. Watch it closely coz the sugar might burn. When the desired consistency is reached, turn off the heat and strain.
Serve hot with rice, sauce, salad and onion rings and ENJOY.