Start the marinade by making a quick caramel. Dissolve the sugar in 3 tbsps water in a sturdy casserole over a gentle heat. Increase the heat and bubble away until its the colour of runny honey.
Remove from the heat and stir in the soy sauce, lime juice, fish sauce, ginger, garlic, star anise and chillies. Add the chicken and turn to coat. Chill for up to 24 hours or set aside to marinate for 20 minutes.
When ready to cook preheat the oven to 160 c, Fan 150, Gas 3. Add the stock and shallots to the chicken and slowly bring to the boil on a gentle heat. Cover tightly and cook in the oven for about 75 minutes until completely tender. Or simmer very gently on the hob for about an hour. Either way, check after 30 minutes and add a splash of water if it looks dry.
Season with black pepper and, if needed, a little salt. Serve or chill for up to two days before reheating. Before serving sprinkle with the herbs and ginger.