Ingredients:
Chicken parts (mid joint, thigh, drumsticks) Traditionally, it's whole chicken but I save the trouble of chopping
4 slices of ginger
2 big stalks of spring onion (tie into a knot)
2-3 star anise
2 petals dried orange peel (soak & scrap away inner white part)
1 handful Rock sugar
1/4 cup dark soya sauce
1 cup of water
hard boiled eggs
To cook:
1. Fry ginger slices & whole stalk of spring onions with oil till ginger turns brown.
2. Add dark soya sauce, rock sugar, star anise & orange peel. Let it bring to a boil.
3. Add water, let it boil again.
4. Add chicken pieces, usually skin face down. Cook for about 3-4 mins. Turn over for another 4mins. Cover.
5. Add eggs. Let it simmer for awhile (say another 5 mins), cover. Occasionally keep turning eggs or scooping sauce over so they have nice coloration of the sauce.
6. Turn off fire. Remove all ingredients that were used to cook the sauce. Leave the chicken & eggs in the woke so the sauce can soak longer. Scoop sauce over & over.
7. Dish chicken, half eggs nicely with a knife. Usually I separate the eggs so that the yolks won't dirty the sauce.
Serve sauce in another bowl to scoop over rice. Any balance can keep to eat with noodles like si yao gai noodles or just any other meal with rice.
** If using whole chicken, you need to adjust to cooking time. Also, do let chicken sit at room temperature for 10-15 mins before chopping.
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