【家常版的五香滷雞】滑嫩多汁，味道鮮美又好吃，做法一點也不難

食材：2個雞腿肉，3個雞蛋，姜，3瓣蒜，1個八角，1根桂皮，2片香葉，1000毫升清水，50克冰糖，3勺老抽，4勺生抽，少許胡椒粉,半勺五香粉，半勺雞精粉，

1）雞蛋冷水下鍋，開大火把水燒開轉中火煮10分鐘撈出放入冷水浸泡，去殼備用

2）接下來把雞腿肉也煮熟，撈出備用

3）熱鍋熱油，爆香姜蒜再加入八角桂皮香葉一起炒香，倒入1000毫升清水煮開

4）煮開之後再加入50克冰糖，3勺老抽，4勺生抽，少許胡椒粉,半勺五香粉，半勺雞精粉攪拌均勻加入雞腿肉&雞蛋，蓋上鍋蓋中火燜20分鐘；過程中每5分鐘翻一次面，煮至醬汁濃稠

5）香噴噴的五香滷雞就做好啦 The home-cooked version of the five-spice braised chicken is smooth, tender and juicy, delicious！ it’s not difficult at all to make it

Ingredients: 2 chicken thigh, 3 eggs, ginger, 3 cloves of garlic, 1 star anise, 1 cinnamon bark, 2 bay leaves, 1000 ml water, 50 g rock sugar, 3 spoons of dark soy sauce, 4 spoons of light soy sauce, a little pepper , Half a spoon of five-spice powder, half a spoon of chicken powder,

1) Cook the eggs in cold water, turn on high heat, bring the water to a boil, turn to medium heat and cook for 10 minutes, remove and soak in cold water, remove the shells and set aside

2) Next, cook the chicken thighs and remove them for use

3) Heat the pan with oil, sauté the ginger and garlic, then add the star anise cinnamon and fragrant leaves and fry until fragrant. Pour in 1000 ml of water and boil

4) After boiling, add 50 grams of rock sugar, 3 spoons of dark soy sauce, 4 spoons of light soy sauce, a little pepper, half a spoon of five-spice powder, and half a spoon of chicken powder, stir evenly, add chicken thighs and eggs, cover the pot and simmer on medium heat for 20 Minutes; turn the noodles every 5 minutes during the process and cook until the sauce thickens

5) The fragrant five-spice braised chicken is ready