>> preparation: 10 minutes
>> cook: 30 minutes
>> servings: 4
Prepare all the ingredients. Bring water to a boil. Heat oil in a wok medium heat and add @drumsticks{6}. Fry and turn each one around until they're starting to turn golden all over.
Add @ginger{1 thumb // cut in 3 large slices}, @leek{8cm // cut crosswise in 4 parts} and @Shao Hsing wine{1tbsp}. Fry and stir for about 1 minute until all chicken is coated. Add @dark soy sauce{1 tbsp}, @light soy sauce{1 tbsp} and @sugar{2 tsp} and stir well for another minute.
Add @boiling water{200 ml}, @star anise{2}, @bay leaves{2} and @dried red chilies{3 // cut in half (optional)} if using. Cut the whole bulb of @garlic{1 bulb // complete bulb cut in half} in half lengthwise. Add the bottom (that sticks together). Re-boil the water, then turn the heat to low and cover. Let it simmer for 20 minutes. 
If there is liquid left, remove the cover and increase the heat. Let the water evaporate until a reduced sauce remains. Serve hot with steamed white rice and other dishes.