- 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.
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
Pies, wonderful pies! Both sweet and savoury.
Laissez Les Bons Temps Rouler! Delicious Recipes For Any Get Together or Party
NFPG Recipe CollectionSee More
Soft Pumpkin Cookies with Cinnamon Cream Cheese Frosting
Hot 'n Beefy Stuffed Pepper
Ginger Peach Upside Down CakeSee More