Make the marinade

• In a bowl, combine the water, soy sauce, hoisin sauce, salt, sugar, chicken bouillon, black pepper, five spice, star anise, sliced ginger, crushed garlic, sesame oil, half the onion and the white parts of the scallions.
• Mix very well to combine.

Marinate the chicken

• Add the chicken leg quarters to the marinade and turn to coat.
• Cover and refrigerate overnight.

Parboil the chicken

• Place the chicken and the marinade in a pot on the stove.
• Add a little water so the chicken is nicely submerged, plus the extra salt and some onion.
• Simmer on medium-high heat for about 20 minutes.

Drain and dry the chicken

• Remove the chicken and place it on a wire rack to drain.
• Pat dry with paper towel so it is not wet before frying.

Fry the chicken

• Air fry one piece at 175 °C for about 12 minutes.
• Fry the other two in hot oil for 6 to 8 minutes, flipping and frying about 3 minutes per side.
• Drain the fried chicken on the wire rack and set aside.

Scramble the eggs

• Add a little canola oil to a hot wok.
• Scramble the eggs seasoned with salt and black pepper, then set aside.

Aromatics and vegetables

• Add sesame oil and canola oil to the wok with the minced garlic, onion and grated ginger, and stir.
• Add the diced carrot, chopped bora and sweet corn with a little seasoning and stir-fry.

Add the rice and sauces

• Add the pre-cooked jasmine rice and stir very well with the vegetables.
• Add the soy sauce, sweet soy sauce and oyster sauce, plus the salt, fried rice seasoning, black pepper and chicken spice.
• Stir until everything is very well combined.

Finish the fried rice

• Add the scrambled eggs and chopped scallions.
• Toss to combine and serve with the fried chicken.