One pot braised tau kwa, tau kee, tau pok, mushroom, chicken and eggs

Ingredients:

4 dried beancurd sticks (tau kee, 腐竹)
3 tau kwa
8 long tau pok ( cut into small cubes)
2 tbsp oyster sauce
2 tbsp light soya sauce
2 tsp dark soya sauce
1 tbsp Shaoxing wine
1tbsp brown sugar
1 tsp five-spice powder
1 star anise
3 cloves garlic, washed and smashed
2 shallots , chopped into small pieces
3 thin slices ginger
3 chicken thighs chop into 3 parts
5 hard boiled eggs ( de shelled)
10 pieces of Chinese mushroom ( pre soak in water) cut into half
500 ml water ( mushroom stock plus water)

Methods:

 Heat up wok and add some olive oil
Fry the garlic , ginger , star anise and shallots till fragrant
Then place the chicken meat and turn until brown.
Add in oyster sauce , light soy sauce, dark soya sauce , wine , brown sugar, pepper and water.
Stir well and bring to boil.
Add in the hard boiled eggs , tau pok , tau kwa , tau kee and mushroom.
Bring to a slow boil for 20 mins to 30 mins till gravy level lowers and the taste and colour is brown .
Taste and add more seasoning to your prefer taste.
You can add more water if u like more gravy as the tau kee , tau pok will absorb the gravy.