Comforting and decadent at the same time, this braised chicken dish is soul-reviving stuff – try it served with steamed rice or Asian greens. Full of umami and delicately spiced, it’s simple to make on a weeknight when you don’t want to stand there stirring all evening.
1 tbsp vegetable oil
6 pieces bone-in, skin-on chicken thigh pieces
4 garlic cloves, roughly chopped
1 tbsp finely chopped ginger
1/3 cup soy sauce
2 tbsp dark soy sauce
1 tbsp sugar
2 tsp freshly ground black pepper
3 whole star anise
1 cinnamon stick
3 hard boiled eggs
200g (7 oz) firm tofu, cut into triangles
spring onions (scallions), cut into batons, to serve
steamed rice, to serve
Heat a clay pot, casserole dish or medium saucepan over high heat. Add the oil. When hot, add the chicken skin side down (do this in batches if you need). Allow the chicken to sear for 3-4 minutes or until golden. Then turn the pieces over.
Add the garlic and ginger, then toss with the chicken pieces until well mixed. Add the soy sauces, sugar, pepper, star anise, cinnamon, cloves and 2 cups of water (or enough water to almost cover the chicken pieces). Bring to a simmer, turn the heat down to medium and cook, turning the chicken pieces over every now and again, for 30 minutes (uncovered).
Add the eggs to the claypot, along with the tofu. Gently mix everything together until well coasted, taking care not to break up the eggs or tofu. Cover with a lid, then simmer for another 5 minutes to allow the eggs and tofu to soak up a little sauce. Remove from heat and scatter with spring onion. Serve with steamed rice.