Braised Chicken and Eggs

Braised Chicken

(Hungry quote: Turn the chicken black please)

Ingredients:

1 whole chicken 
4 bowls water 
1 pack of ready-packed herbs (available in supermarket) 
6-8 cloves garlic (need not mince; with skin attached)
6 tbsp dark soy sauce 
3 tbsp light soy sauce

2 tbsp sugar/or 3-4 piece rock sugar

2 tsp rice wine
Some sesame oil/corn oil

Steps:

-          Boil chicken in water for 5 minutes, then discard water.

-          Bring 4 bowls of water to boil in wok

-          Add dark/light soy sauce, garlic, herb pack and sugar, stir

-          Place the chicken and bring it to boil in high heat.

-          Lower to mid fire.

-          Flip it over to the other side (of the chicken) to ensure well coating on both sides.

-          Repeat the flipping every 15-20 minutes

-          Cook for 1 ½ hour

-          Add rice wine and simmer for 5 minutes before serving
-     Drip dry the chicken then rub oil over it to 'smoothen' the skin (which I did not do, and the chicken skin dried up really fast while chopping)

Optional:

-          Place 5 eggs into boiled water and cover lid for 10 minutes.

-          Drench the water and fill it with cool water.

-          Peel off shells and fill it with the dark gravy (still hot) from the chicken.

-          Allow it to absorb the gravy, sit for 30 minutes.
-     Same method to braise beancurd, except the shelling part.

Ready to serve with steamed rice.


Other pictures:

The wing, anyone?

One of the best looking eggs, in fact I think this is the only one.