One Pot Chinese Soy Sauce Chicken

Chinese Soy Sauce Chicken with eggs is one comforting dish which is often cooked and served in most Chinese family cooking.  At the same time, it can also be cooked with pork.  I have my own signature recipe, but today I am trying out this dish from a popular online Cook, Media Publisher and Business Woman, Marion Grasby.

Ingredients: (serves 2-3)

3 pieces chicken thighs/drumsticks (bone-in and skin-on)

3 garlic cloves (peeled and roughly chopped)

1/2 tbsp. ginger (peeled and finely chopped)

1/2 tbsp. cooking oil

1/4 cup light soy sauce

1 tbsp. dark soy sauce (add more, if your dark soy sauce is not dark enough)

1/2 tbsp. sugar

1 tsp. ground black pepper

2 star anise

1/2 stick cinnamon

3 cloves

4 hard boiled eggs

1 piece firm tofu (cut into triangles)

Spring onions (cut into batons) - for garnish

Methods:

1. In a heated wok/saucepan, add cooking oil.  When hot, add the chicken, skin side down. (do in batches if you are cooking  a bigger portion) Allow chicken to sear until golden.  Then turn the pieces over.
2. Add the garlic and ginger, then toss with the chicken pieces until well mixed.  Add the soy sauces, sugar, pepper, star anise, cinnamon, cloves and  enough water to almost cover the chicken pieces.  Bring to a simmer, turn the heat down to medium and cook, turning the chicken pieces often and cook for 20 minutes, uncovered.
3. Add the eggs along with the tofu.  Gently mix everything together until well coated, taking care not to break up the eggs or tofu.  Cover with lid, and let it simmer for another 5 minutes to allow the eggs and tofu to soak up a little sauce.  
4. Remove from heat onto a serving dish and garnish with spring onion.  Serve with freshly cooked hot fluffy rice.

This recipe is adapted from 'Marion's Kitchen' with slight adjustment to suit my cooking preference.