This dish is a childhood favourite of mine. Probably every Chinese household have a version of this. This was also one of the first dishes I craved for when I first arrived in Australia. It’s very homely and I love it with a bowl of rice.
Braised Soya Sauce Chicken with Eggs (serves 4)
7-8 Chicken drumsticks trimmed of fat
4 hard boiled eggs
1 tablespoon of chopped garlic
1 tablespoon of chopped chili
1/4 cup of oyster sauce
1 tablespoon of kikoman soya sauce
1 tsp of dark soya sauce
2-3 tablepoons of hua tio jiu
1 tsp sugar
1/201 cup of water
Saute garlic and chili. Brown chicken over moderate heat.
Mix sauces in a jar.
Once the chicken is browned, pour sauce mix over it. Pour around 1/2 cup of water into the wok/pan. Simmer for about 20 minutes. Check every 10 minutes if it requires more water. Turn the chicken so that it is well coated in the mixture.
Add eggs into the pot. Again, simmer the mixture for 15 more minutes, turning the eggs every 5 minutes to make sure it is well coated.