- 2 chicken leg
- 6 chicken wings
- 4 eggs
- 3 star anise
- 2 piece cinnamon
- 2 amomum tsao-ko
- 2 bay leaf
- 3 Sichuan pepper
- 2 chili
- 6 sliced green onions
- 2 sliced ginger
- 4 tablespoons light soy sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons vinegar
- 1 tablespoon oyster sauce
- 1 tablespoon rock sugar
- 1 teaspoon sesame oil
- 1/2 tablespoon salt
1. Blanch chicken legs and wings in boiled water and then flush with cold water. It makes the chicken meat tender when marinate.
2. When marinated the chicken meat and eggs, use chopsticks to stab the meat to improve the flavor.
3. If there is the excess marinade, filter out the residue, bring to a boil, set aside until cool. You can store in the fridge for a week for reuse.
4. Since our cooking woks or pans are different, it is recommended to try the flavor and add seasoning, such as salt and chili, if you desire.
5. You can not only add chicken wings, legs, and eggs, but also can add chicken feet, pork belly, dried beancurd, potatoes, sweet potato, and so on.
6. Many friends ask me whether the color of marinade chicken is the same. Actually, the color of this dish depends on the brand of dark soy source, the amount of water, level of heat and so on.
Add 4 tablespoons light soy sauce, 2 tablespoons dark soy sauce, 2 tablespoons vinegar, 1 tablespoon oyster sauce, 1 tablespoon rock sugar, 1 teaspoon sesame oil, 1/2 tablespoon salt (adjust if desired). After adding all the seasonings, the chicken wings and eggs should be covered. If not, add water until covered.
Bring to a boil over high heat. Then lover to medium heat and simmer for 30 minutes. If you like soft meat, simmer for a little longer.
Note: I highly suggest that you should try the taste and add seasoning or salt. Because due to different pots, meat, a brand of soy sauce would have different taste.