Braised Soy Sauce Chicken with Marbled Eggs by TUMIX

Serves: 4

Ingredients:
750 gm chicken (chopped)
8 dried Chinese mushrooms (soaked)
4 hard boiled eggs

Seasoning (A):
1/8 tsp pepper
1 tbsp light soy sauce
1/8 tsp table salt
1/2 tbsp TUMIX (chicken)

Sauce (B):
1 tsp sesame oil
1 1/2 tbsp brown sugar, or, to taste
5 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp or 3/4 sachet TUMIX (chicken)
dash of table salt
2 cups water

(C):
2 star anise
4 cloves
3 cm cinnamon stick
3 cm wide dried mandarin peel
4 cm old ginger (bruised)
4 stalks spring onion (ends only)

Method:
1. In a big bowl, season chicken with A. Leave for 1 hr
2. In a pot, combine B and C. Bring to a simmer
3. Gently tap hard boiled eggs on hard surface to slightly crack the shell all over. Do not peel shell
4. Submerge chicken, mushrooms and eggs into pot. Make sure they are well covered by simmering stock. Reduce heat to medium low and simmer for 30 mins or until stock thickens to half the original level
5. Remove eggs with slotted spoon to drain well of stock. Shell the marbled eggs. Return to pot
6. Serve