Chicken and Egg Adobo 🥚🍗

Ingredients
- 4-5 chicken drumsticks
- 2 tbsp peanut oil
- 150ml (5 fl oz) Filipino soy sauce
- 20 black peppercorns
- 2 star anise
- 3 bay leaves
- 300ml (10 fl oz) water
- 1 head garlic, peeled and finely diced
- 100ml (3.5 fl oz) coconut vinegar
- 4 soft-boiled eggs
- rice to serve

Method
1. In a large frying pan or pot with a lid, heat the oil over medium-high heat. When hot, add the chicken and seal on all sides.
2. Add the soy sauce, black peppercorns, star anise, bay leaves, and water. Bring to a simmer, cover, and cook for 15 minutes on medium-low heat.
3. Add the garlic and cook for a further 10 minutes. Then add the vinegar and reduce the sauce by half. It’s important not to cover the pan after adding the vinegar to burn off some of the acidity.
4. In the last 10 minutes of the sauce reducing, add the eggs and continue to cook for 10 minutes on low heat, turning the eggs so they get an even colour.
5. Serve with rice and enjoy!


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