In a Dutch oven, combine the sherry, sugar, soy sauce, water, crushed fennel seeds, ginger, orange rind strips, and cinnamon sticks, and bring to a boil; reduce the temperature and simmer, uncovered, for 10 minutes.
Add the chicken thighs, cover the Dutch oven partially with the lid, and simmer for 45 minutes, turning the thighs occasionally.
Remove the cinnamon sticks and rind; discard.
In a bowl, pour the boiling water over the bean threads and let stand for about 5 minutes or until threads are soft; drain.
Serve the thighs over the threads/noodles.
Cooking Light, June 1998.
Note: you can also use drumsticks instead of thighs, but do take the skin off to make sure the meat gets all the flavor! :).