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Heat a drizzle of olive oil in a large saucepan set over a medium-high heat. Bash the ginger with the back of a large knife then add to the pan along with the star anise and Sichuan peppercorns. Cook, stirring, for about 30 seconds until fragrant, then add the stir through ½ the crispy shallots.
Add the chicken thighs to the pan and pour over the stock. Bring the mixture to a gentle simmer then pop a lid on and turn the heat down to low. Gently poach the chicken for 10-20 mins (depending on the thickness of the thighs) until cooked through.
Meanwhile, remove the cavolo nero stems and tear the greens into bite-sized chunks. Set aside.
When the chicken is cooked through, remove it from the stock and place on a chopping board. Allow it to cool slightly before shredding.
Add the cavolo nero greens to the stock, turn the heat up to medium-high and cook for 2-4 mins until wilted. Remove from the heat and taste and season the stock with salt, sugar and white pepper.
In the meantime, reheat your cooked rice.
Share the rice between bowls and ladle over the fragrant broth. Top with the greens and shredded chicken. Finish with a scattering of the remaining crispy shallots and sambal or chilli oil.