- Cooking Time: 20 minutes
- Servings: 6
- Preparation Time: 10 minutes
- 4 boiled eggs (peeled)
- 18 chicken legs (small)
- 1 cup (200 cc) soy sauce
- 1 cup (200 cc) su (Japanese rice wine vinegar)
- 1/2 cup (60 grams) sugar
- 1 cloe garlic (pressed)
- 3/4 inch ginger (thinly sliced)
- Mix together the ingrediants except the eggs and chicken. Cook on medium heat in a large pan with a lid. Add chicken and eggs. Turn meat and eggs occassionally and cook about 20 minutes or until meat is fully cooked.
NotesI thought this was a Japanese recipe until I unintentionally served it to some Taiwanese friends and they claimed it. Always fast and easy to make.
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