Braised Chicken Leg With Bak Kut Teh Herbs

Ingredients
4 chicken legs – washed and removed excess fat, cut a few slits in the thicker part of the meat
1 sachet Bak Kut Teh Herbs
! stalk spring onion – cut
4 hard boiled eggs – shelled and set aside (optional)
1.5 lit water
2 pods garlic
Salt to taste
3 small rock sugar
1 tsp white peppercorn – crushed

Marinade sauce
1 tsp 5 spice powder
1 tsp oyster sauce
2 tbsp dark soy sauce
4 cloves garlics – minced
1 inch ginger – minced
1 tbsp Hua Tio Jiu
2 tbsp light soy sauce
1 tsp white pepper
2 tsp corn flour
1 inch galangal – minced

Method
1) Season chicken legs with marinade ingredients for about 4-6 hours.
2) In a pot add in water and BKT sachet, garlics, peppercorn to a boil, lower heat and simmer for 20 minutes.
3) Heat a non stick frying and pan fry marinated chicken legs till golden brown on both sides. Add the fried chicken legs and eggs into the pot with BKT broth. Bring to a boil and cover, lower heat and simmer till chicken meat is soft and tender. Season with salt, taste accordingly and adjust to your preference.
4) In a small pan. add in marinated sauce (from the chicken legs) and  150 ml of BKT broth, stir to mix evenly and simmer for 2 minutes. Thicken with corn starch (2 tsp mixed with 1 tbsp water).
5) Place chicken legs to a serving plate and ladle (No.4) over it and sprinkle with chopped spring onions. Serve hot with eggs in the gravy.