In a pan, add bay leaves, cumin, ginger slices and star anise, pour in around 1 cup of oil and heat until hot over slowest fire (if the spices are overheated, they become bitter). Discard all the spices and leave the oil only.
Pour the hot oil directly to the powder mixture in the small bowl. You will smell the strong aroma during the process. Set the Szechuan combined chili oil aside. I highly recommend you making the chili oil in the previous day so there are sometime for the spices mix together. Or if you do not have pepper flakes, check this post introducing how to make chili oil from whole chili peppers.
For larger chicken, lengthen the poach time but no longer than 15 minutes.