Ingredients
6 cut up skinless thighs, cut into halves
2 thick pork chops, cubed
6 hard boiled eggs, peeled and 6 cuts made in sides
3 anise stars
4 cloves of garlic
3 stalks of green onions, chopped
large one inch by two inch chunk of sliced, fresh ginger
10 flower black mushrooms, soaked in boiling,hot water until soft,about 30 minutes, and then quartered
2 tablespoons of peanut oil
4 tablespoons of soy sauce, low sodium
6 tablespoons or more of shao shung or cooking wine
2 large, chunks of rock sugar
water or chicken broth
Preparation
Cut chicken thighs in half, and salt. Set aside. Cut pork chops into cubes, salt and set aside.
Take a heavy skillet, and heat one tablespoon of oil. Add the garlic, and onions. Braise the pork until brown. Put pork on paper towels to drain.
Re-heat skillet with additional oil, and braise the chicken thighs, or cubes of chicken or equivalent drumsticks of chicken, etc. I prefer thighs.
Add the pork, and ginger, anise stars, mushrooms, soy sauce, wine and rock sugar back into the skillet. Add additional water or chicken broth to cover slightly. Boil gently for 20 minutes. Add the boiled eggs and boil an additional 20 minutes or more stirring occasionally so the eggs get all brown.
salt and pepper to taste
Serve with rice.
