Braise the chicken thighs with rock sugar, spring onions, garlic cloves, fresh ginger, cinnamon stick, and star anise
Add water, light soy sauce, and dark soy sauce to the braising liquid
Cook until chicken is tender and gravy is formed
Thicken the gravy with cornstarch
For the rice, heat vegetable oil and sauté garlic cloves, fresh ginger, and spring onion
Add jasmine rice and stir to coat with oil
Pour in chicken stock and cook until rice is tender
Serve braised chicken and gravy over the rice
