2 pieces whole leg of chicken

2 tbsp kicap manis (kicap pekat) 

1 tbsp oyster sauce 

¼ tsp black pepper 

 

2 tbsp oil (peanut or canola for preference) 

2 cloves garlic, minced 

2 star anise 

½ stick cinnamon 

¼ carrot, cut into 1 ½ inch sticks 

1 tbsp mirin (japanese sweet rice wine) 

1 tbsp aged shaoxing rice wine 

1 tbsp light soy sauce 

¼ cup water (or stock) 

2 stalks chinese chives, cut into 1 ½ inch stalks 

½ red onion, cut into slivers