Step 1
Place a wok or a large frypan over a high heat. Add the peanut oil and swirl around the wok until it begins to smoke. Working quickly, add the onions and toss until they begin to soften. Add the chicken and cook until golden.
Step 2
Add the kecap manis, soy sauce, mirin, ginger, star anise, cinnamon, Chinese five spice, black and white pepper, sugar, sesame oil and chilli. Reduce heat to low and gently simmer for 20 minutes, adding the sugar snaps for the last 4 minutes of cooking.
Step 3
Just before serving, plunge the bok choy into a pot of boiling water for 90 seconds. Drain well and serve with the caramelised chicken.
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