I’d like to call this Asian comfort food. In her opening paragraph Mandy Yin says “I challenge you to find an easier dish to prepare”. She is right the ingredient list is longer then the method. Besides which it very tasty and the eggs also pair perfectly with the sauce.
INGREDIENTS Serves 4
3 tablespoons vegetable oil
80g ginger peeled and sliced into long 5cm slices
1kg chicken thighs bone in, skin removed
For the seasoning
170 ml light soy sauce
35ml dark soy sauce
500 ml water
1 teaspoon ground white pepper
80g dark brown sugar
1 star anise
6-8 hard-boiled eggs 6-8 peeled and cooled
2 tablespoons sesame oil
METHOD
Heat the oil in a large saucepan, add the ginger and fry over medium heat for a few minutes. Once the ginger is fragrant, add the chicken and the seasoning ingredients to the pan.
Bring to a boil, then turn down the heat and simmer uncovered for 30 minutes.
Add the whole, peeled boiled eggs for the last 5 minutes of cooking. Once you’ve turned off the heat, add the sesame oil and stir through.
Original recipe Mandy Yin writing in the Guardian
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