• 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.


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.

Categories: Japanese 

Weekly Recipes and Cookbook Contests!

Need Inspiration? Click Here→Thank
Never Miss a Recipe! Sign Up For Our Emails!