3 tablespoon of huatiao wine
3 tablespoon of light soy sauce
2 tablespoon of dark soy sauce
2 tablespoon of brown sugar
1 teaspoon of ground pepper
Prep a big deep pot..
Add in 4 thinly sliced ginger
Spring onions (6 strips from the bottom part)
600ml chicken stock (any brand)
2 bowls of water.. (YES..2 big bowls..cos im using slow cooking method over the stove)
2 tablespoon of sesame oil
3 star Anise
Add all the above into the pot and cook for 25mins (big fire)
Then...add the marinated chicken into the pot with ur mushrooms (i threw in approximately 12 pieces..soaked for 6hrs)
And let it cook with medium fire for 1hr 30mins..
Open lid and stir well..by this time..ur gravy would have been thick and reduced to almost half..add in 1 more bowl of water and let it slow cook for another 40mins
After 40mins.. open lid and add in your hard boiled eggs (i added in 10)
Lastly..do this. Add 2 tablespoon of light soy sauce..2 tablespoon of dark soy sauce..1 tablespoon of huatiao wine.. 2 tablespoon of brown sugar..1/2teaspoon of five spice powder and use a long spatula and stir well.
Close the lid and cook with low heat for another 20mins and u can serve it hot with steam rice
Some might find it too salty or sweet. U can adjust the amt of water according to ur family tastebud. Good to go with rice.. not for sipping as it's gravy quite thick.
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