Braised Garlic Chicken Tea-leaf Eggs™

English

Serves 10

Ingredients
Big fat chicken (1.5 kg) – 1 each
Garilc (de-skin, smashed) – 2 table spoons
Garlic (whole) – 10 each
Dried chili – 10 sticks
Spring onion – 5 stalks
Eggs – 20 each

Sauces
Fish sauce – 10 table spoons
Dark sauce – 5 table spoons
Sesame oil – 3 table spoons

Spices
Tea-leaf – 3 table spoons
Star Anise – 5 each
Cinnamon Stick – 3 sticks
5-spice powder – 2 table spoons
Pepper – ½ table spoon

Wine & Water
Chinese Hua-tiao wine – 3 bowls
Water – Desired

Steps

1. Boil eggs in a pot for 15 minutes, drain the water, knock the hard-boiled egg shell slightly and put them into a bigger pot, set aside;
2. Chopped chicken into bite sizes, set aside;
3. Heat wok, big fire, add oil and stir fry Garlic and Dried Chili;
4. Add chicken pieces and all Sauces, stir fry for 15 minutes;
5. De-oil, pour all chicken pieces and gravy into the big pot (with eggs below);
6. Add Wine & Water, whole Garlics, Spring Onion and all Spices;
7. Simmer with very small fire for 10 hours on the first day, followed by another 10 hours every day for the next 4 days;
8. Discard chicken, put all eggs into serving plate;
9. Peel the shells, goes well with chicken gravy.