-
1
Put eggs in a pot and cover with water. Place on stove on high heat and bring to boil. Boil 10 minutes then drain hot water and rinse eggs and cover with cold water. Crack eggs under the cold water, then peel and set aside. Please don't curse me if the shells stick...ugly eggs still taste good.
-
2
In another large pot add garlic and ginger and place on medium high heat. Place chicken in skin side down. Let chicken brown on all sides for 5 minutes. It doesn't have to get very dark, you just want a bit of browning for flavor. Also, make sure you don't let the garlic burn.
-
3
Add the wine and deglaze the pot for a couple of minutes. Then add the tomatoes, soy, sugar, mushrooms, and peppers if you are using them. Add 1/2 cup of water and gently stir to mix the ingredients. Let it come to boil.
-
4
At this point, taste the sauce. You must adjust it to suit your taste by adding either soy, sugar, or water. You may also need to add a bit more water to just barely cover the chicken and eggs.
-
5
Add eggs and turn heat to low. Simmer for 20-30 minutes. Don't cook too long or the chicken will get stringy.
-
6
You can serve now (skim excess fat) with plenty of rice. Or turn off the heat and let it cool. Refrigerate overnight and skim off fat from the surface. To serve, bring to a boil to warm chicken and eggs thoroughly.
-
7
Note: You can dilute the sauce to your taste. If you serve with noodles you'll probably want to dilute the sauce with some water or chicken stock. You can also throw in some big handfuls of spinach, cover until it is wilted, then serve with rice.
