Set a large pot over a moderate heat. Allow the olive oil to warm before adding in all aromatics (mandarin peel, chilies, ginger, peppercorns, star anise and cinnamon quills)
Allow a good one to two minutes for the spices to become fragrant, at this point you can add in the diced red capsicum and green onions, mix well.
Add in the chicken pieces followed by the chicken stock, cover with a lid and allow to come to a boil before reducing to a simmer and cooking for a further 45 minutes to an hour. Remove from the heat, add in the sugar snaps and allow 10 – 15 minutes to rest before serving