Ingredients
| 1 bird | free-range or kampong chicken, cleaned, fats removed and cut into 8 pieces |
| 1 tablespoon | cooking oil |
| 8 slices | old ginger |
| 2 | star anise |
| 8 pieces | dried Shiitake mushrooms, soaked to soften |
| 4 | eggs (preferably free-range), hard boiled |
| For garnishing: | |
| 2 sprigs | coriander leaves |
| For the seasoning mix (mix in a bowl): | |
| 1 tablespoon | MAGGI® Oyster Sauce |
| 1 tablespoon | dark soy sauce |
| 1 teaspoon | sesame oil |
| 1 cube | MAGGI® Chicken Stock Cube |
| 2 teaspoons (or to taste) | sugar |
| 400-500 ml | waterPreparation
1. In a wok, heat some cooking oil. When the oil is hot enough, add in the star anise and ginger and sauté until it turns light brown.
2. Next, pour in the seasoning mixture and bring it to a boil. Once the mixture starts bubbling away, add in the chicken pieces.
3. Then, add in the Shiitake mushrooms. Bring the heat to medium, add in the hard-boiled eggs and allow it simmer for 30-40 minutes or until the chicken is thoroughly cooked and the gravy is reduced and thickened.
4. When ready, gently ladle out the chicken, cut the eggs in half and garnish with coriander leaves.
5. Serve the chicken over steamed rice.
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