Chicken & Eggs
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.
Pairs Well With
I 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.