Recipe Ingredient
- 500g chicken thigh and drumsticks, chopped into bite-sized pieces
- 100g shelled dried chestnuts
- 3 hardboiled eggs, keep shells intact
- 8 dried Chinese mushrooms, soaked to soften
- 2 cloves garlic, finely minced
- 5 slices ginger
- Seasoning
- 1 ½ tbsp light soy sauce
- 1 tbsp abalone sauce
- 1/4 tsp pepper
- 1/2 tsp thick soy sauce
- 1/2 tsp sugar
- 1 tsp corn flour
- Sauce
- 1 tsp sesame oil
- 1 tbsp Chinese rice wine (optional)
- 1 tbsp light soy sauce
- 1/2 tsp thick soy sauce
- 1 tsp sugar
- 1/2 tsp pepper
- 1/4 tsp salt
- 300ml fresh chicken stock
Instructions
- Marinate chicken with seasoning for several hours.
- Boil the dried chestnuts in boiling water for 10 minutes. Drain and deep-fry the chestnuts for 1-2 minutes. Remove and set aside.
- Heat clay pot with oil and sesame oil. Fry ginger and garlic until fragrant. Put in chicken, mushrooms and chestnuts. Pour in combined sauce ingredients, cover and bring to a boil.
- Reduce heat and simmer for 30-35 minutes. Halfway through cooking, add the cracked eggs and cook for another 15-20 minutes.
