材料 Ingredients
| 鷄翼 | Chicken wings |
| 鴨舌 | Duck tongue |
| 無毒害鷄蛋 | Egg |
| 花椒 | Chinese pepper |
| 八角 | Anise |
| 陳皮 | Dried madarine peel |
| 蒜 | Garlic |
| 蔥 | Spring onion |
| 薑 | Ginger |
| 生抽 | Light soy sauce |
| 片糖 | Slab sugar |
| 水 | Water |
做法 Method
1.先把鷄翼、鴨舌飛水加兩片薑辟味, 撈起待用
Blanch the chicken wings and duck tongue with 2 slice of ginger to remove the smell. Reserved it for later use.
2.把鷄蛋烚至差不多熟，撈起待用
Boil the egg until almost cooked. Reserved it for later use.
3.加入水、生抽及其他調味料煮至熟起，把1及2準備的材料放入烹煮
Add water, light soy sauce and other seasoning until boil. Then add ingredients from step 1 and 2 to cook.
4.滾後再煮約10-15分鐘，然後熄火蓋上煲蓋，讓材料於鹵水汁內繼續浸至上色及入味即可。
Cook for further 10-15 minutes after boil. Then turn off the heat and cover the lid and let the meat soaked in the marinated sauce until coloured and flavoured.
Special thanks to Leti Lee for the recipe.
Food.Asia 