I Asked Chefs How They Make Chicken At Home

By Andy Cooks · 50 min

Ingredients

Instructions

1. Boil the eggs for 6 minutes, transfer them to ice water, then peel them while still warm and set aside.
2. Pat the drumsticks dry, then season them lightly with sea salt.
3. Heat the olive oil in a shallow Dutch oven or heavy sauté pan over medium heat.
4. Add the drumsticks and sear one side for 2-3 minutes until golden. Turn them over, then add the star anise, bay leaves, peppercorns, soy sauce and water. Bring to a simmer.
5. Lower the heat, cover and simmer gently for 15 minutes.
6. Remove the lid, then stir in the coconut vinegar and grated garlic.
7. Simmer uncovered on low for another 10 minutes, until the sauce has reduced by about half, basting the chicken with the sauce as it reduces.
8. When the sauce is thick and glossy, add the peeled eggs and spoon the sauce over them for 1-2 minutes. Taste and add salt only if needed.
9. Serve the chicken and halved eggs over steamed rice with a generous spoonful of sauce.

Summarized from Andy Cooks's video. Watch it for the details.

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