- 2 tablespoons canola oil
- One 3 3/4-pound chicken, cut into 8 pieces
- Kosher salt
- 1 small onion, chopped
- One 1-inch piece of peeled fresh ginger, cut into 1/4-inch rounds
- 3 star anise pods
- 2 dried hot red chiles
- 2 garlic cloves, crushed
- 1/2 cup Shaoxing wine or dry vermouth
- 1/4 cup soy sauce
- 3 tablespoons packed light brown sugar
- 1 1/4 cups chicken stock or low-sodium broth
- 2 Yukon Gold potatoes (1 pound), peeled and cut into 3/4-inch pieces
- 4 small carrots, cut into 3/4-inch pieces
- 4 large eggs
- Chopped cilantro and scallions, for garnish
- Steamed rice, for serving
How to make this recipe
In a large, deep skillet, heat the oil until shimmering. Season the chicken lightly with salt and pepper and add to the skillet skin side down. Cook over moderately high heat, turning occasionally, until browned all over, 10 to 12 minutes. Transfer the chicken to a plate.
Add the onion to the skillet and cook over moderate heat, stirring occasionally, until softened and browned, about 7 minutes. Add the ginger, star anise, chiles and garlic and cook, stirring, until fragrant, about 1 minute. Add the wine, soy sauce, sugar and chicken stock and bring to a boil. Add the potatoes and carrots and return to a boil. Nestle the chicken in the skillet, cover and braise over moderately low heat, turning occasionally, until the vegetables are tender and the chicken is cooked through, 15 to 20 minutes. Discard the star anise and chiles.
Meanwhile, in a medium saucepan, cover the eggs with water and bring to a boil. Simmer over moderate heat for 8 minutes, then cool under running water. Peel the eggs and quarter lengthwise.
Gently submerge the eggs in the stew and spoon into shallow bowls. Garnish with chopped cilantro and scallions and serve with steamed rice.
The stew can be refrigerated overnight. Reheat gently and add the eggs before serving.
Oregon’s Willamette Valley produces Pinot Noir that has a lot of spice notes that go well with this dish.