Braised Chicken with Chesnuts and Marbled Eggs

Ingredients

500g chicken thigh and drumsticks, chopped into bite-sized pieces
100g shelled dried chestnuts
3 hardboiled eggs, keep shells intact
8 dried Chinese mushrooms, soaked to soften
2 cloves garlic, finely minced
5 slices ginger Seasoning
1 ½ tbsp light soy sauce
1 tbsp abalone sauce
1/4 tsp pepper
1/2 tsp thick soy sauce
1/2 tsp sugar
1 tsp corn flour Sauce
1 tsp sesame oil
1 tbsp Chinese rice wine (optional)
1 tbsp light soy sauce
1/2 tsp thick soy sauce
1 tsp sugar
1/2 tsp pepper
1/4 tsp salt
300ml fresh chicken stock

Method

Marinate chicken with seasoning for several hours. Boil the dried chestnuts in boiling water for 10 minutes. Drain and deep-fry the chestnuts for 1–2 minutes. Remove and set aside. Heat clay pot with oil and sesame oil. Fry ginger and garlic until fragrant. Put in chicken, mushrooms and chestnuts. Pour in combined sauce ingredients, cover and bring to a boil. Reduce heat and simmer for 30–35 minutes. Halfway through cooking, add the cracked eggs and cook for another 15–20 minutes.