Chinese Soy Sauce Chicken and Eggs with Fried Rice

Thinking about some home cooked food, I decided to whip up some soy sauce chicken, soy sauce hard boiled eggs and egg fried rice. What is great about this meal is that it is really easy to make, and brings back so many memories for me. It’s really comforting. I always make a ton of hard boiled eggs in this dish because it’s my favorite part and I can save them to eat throughout the week.  What makes them different from regular hard boiled eggs is that they are cooked in the wonderful liquids that the chicken is cooking in as well so that they are incredibly flavorful.

Ingredients for soy sauce chicken and eggs

Eggs (I usually make about 6)

Chicken legs (I use 6 because of my pot size)

Water

Soy sauce

Scallions

Ginger

Sesame oil

Now What?

Boil your eggs in water for about 10 minutes so that they are cooked through. Put in a bowl and fill all the way with cold water so that the shell will peel off easily.

In another pot throw in your chicken legs. Up until 1/3 of the way up the meat, fill with soy sauce and then with water the rest of the 2/3’s way up to slightly cover the chicken legs. Throw in 2 stalks of scallions  broken in half, a big splash of sesame oil and a small chunk of ginger (just break off like an inch. Bring to a boil and then cover and simmer for 45 minutes to an hour.

While that’s cooking, start unpeeling your hard boiled eggs and keep cooking (at least 25 minutes).

Ingredients for the egg fried rice

Cooked rice, however much you feel like eating

Eggs (I use one egg for every cup of cooked rice). Scramble them in a bowl.

Chopped scallions

Sesame oil

Salt

Now what?

In a pan with heated oil, coat the pan well and toss in your cooked rice and toss around the pan for about a minute. Once that is nice and hot, Pour the scrambled eggs over the rice and keep tossing the rice around so that the grains get coated in egg. Once the egg is fully cooked, put on a plate, sprinkle with salt to taste, drizzle with a tiny bit of sesame oil and top with chopped scallions.

Egg fried rice was a staple in my home growing up. We had it for breakfast, lunch and dinner and I never got tired of eating it.

-Joyce Huang

One comment

Leave a Reply

Your email address will not be published. Required fields are marked *


*