Makes 4 servings
2 pounds chicken thighs and drumsticks
4 hard-boiled eggs
2 inches ginger, peeled and lightly pounded
4 cloves garlic, lightly pounded
2 stalk scallions, cut into 2-inches length
1/2 tsp five-spice powder
1/2 cup light soy sauce
1/4 cup dark soy sauce
1 tbs shaoxing wine
3 dashes white pepper
120 g rock sugar
4 1/2 cups water
Ginger and scallion dips:
30 g ginger, peeled and finely chopped
1 scallion, sliced thinly
1/2 tsp chicken bouillon powder
1/2 tsp salt
2 tbs canola oil
1) Add all ingredients, except chicken and eggs, in a pot and bring to a boil. Add chicken and eggs and boil over high heat for ~10 mins. Lower heat and simmer for ~30 mins. Turn off heat and let chicken and eggs steep in soy sauce mixture for a few hours.
2) For the dipping sauce, place ginger, scallion, chicken bouillon powder and salt in a small bowl. Heat up the oil until it starts to smoke. Pour oil into the small bowl and mix well.
3) Dish out chicken, cut eggs into halves and drizzle some soy sauce mixture over it. Serve with the dipping sauce.