Soy Sauce Chicken (or Brown Chicken) and Eggs

This is a childhood favorite of mine. Sometimes I make it with eggs, other times without eggs, or even eggs only.

1 cup wine
1/2 cup soy sauce
2 cups water
2 lbs chicken (6-8 drumsticks)
4-6 eggs (optional)


1. Place 2 lbs of chicken drumsticks into a stock pot.

2. Cut some ginger, and add it to the stock pot along with one cup wine, half-cup soy sauce, two cups water and a little sugar.

3. Bring the soy sauce chicken to a boil and then reduce the heat to a simmer. If you are adding eggs, start water boiling in a separate pot.

4. Once the egg water is boiling, add the eggs.

5.  After boiling the eggs for 15-20 minutes, peel them and poke about 20 holes all over the egg, using a toothpick. The holes should go deep into the yolk to help flavor get in. If you are gentle, the holes will not be very visible.

6. Add the eggs to the soy sauce chicken. Everything is cooked now, but still needs to simmer for the flavor to develop.  Be sure and check the level of liquid and add water to maintain it. At this point, you will most likely need to add 1/2 to 1 cup of water. I recommend simmering for at least another 30-45 minutes, but I like to do a few hours when I have the time. If you eat some early, you can always simmer the rest tomorrow.

7.  Before serving, taste the broth. If it’s on the salty side, add some water and re-heat. Serve over rice or noodles, with some of the broth and top with a vegetable.





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