• 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)

1. 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.