Braised Soy Sauce Chicken and Egg
Enjoy this stew with your favorite noodles or add some potatoes on the stew
6 Chicken drumsticks
1 Star anise
2 inches Cinnamon stick
5 cloves Garlics
5 slices Gingers
1 tablespoon Oyster sauce
3 tablespoons Light soy sauce
3 tablespoons Chinese rice wine
1 tablespoon Dark soy sauce
1/2 teaspoon Salt
2 tablespoons Sugar
1/2 teaspoon Ground white pepper
2 stalks Scallions
2 tablespoons Vegetable oil
2 cups Water
Braised soy sauce chicken and egg stew is one of Chinese popular dish. When you able to cook it at your own kitchen, you can make the stew tastier with few different sauces and spices. Not only the stew, the chicken and egg also will taste better.
In a large bowl, marinate the chicken drumsticks with ground white pepper and salt. Let it sit for about 20-30 minutes in a room temperature.
Meanwhile, bring the eggs to hard boil. Peel and set aside.
Heat the vegetable oil in a cooking pot or large wok over medium low heat.
Add the ginger, garlic, star anise and cinnamon stick. Cut the scallions into small portions and add to the cooking pot.
Let it cook and stir for about 2 to 3 minutes or until fragrant.
Increase the heat to medium temperature. Then add the marinated chicken drumsticks.
Let it cook for 2 to 3 minutes.
Add the light soy sauce, dark soy sauce, oyster sauce and rice wine. Stir to mix and let it cook for about 1 minute.
Add water into the cooking pot and transfer the eggs in.
Put the lid on it, bring it to a boil.
Then adjust the heat to low temperature and let it simmer for about 30 to 45 minutes.
Taste the sauce and adjust the seasoning if necessary.
Remove from the heat and transfer to a serving bowl, garnish with chopped scallions.
Serve it with hot steamed white rice or brown rice.
|6 Chicken drumsticks|
|1 Star anise|
|2 inches Cinnamon stick|
|5 cloves Garlics|
|5 slices Gingers|
|1 tablespoon Oyster sauce|
|3 tablespoons Light soy sauce|
|3 tablespoons Chinese rice wine|
|1 tablespoon Dark soy sauce|
|1/2 teaspoon Salt|
|2 tablespoons Sugar|
|1/2 teaspoon Ground white pepper|
|2 stalks Scallions|
|2 tablespoons Vegetable oil|
|2 cups Water|