Steps

1. Fill a pot with water and bring to a boil. Once boiling, add 1/2 tsp salt (not part of the recipe ingredients). **Tip:** Salt helps the egg white coagulate quickly if the shell cracks while boiling.
   🕒 01:35
2. Add 3 eggs, taken out of the refrigerator about 5 minutes prior, to the pot and boil for 7 minutes and 30 seconds. **Tip:** Rolling the eggs gently for the first 2-3 minutes of boiling helps to center the yolk.
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3. When the time is up, turn off the heat and immediately cool the eggs in ice water. **Tip:** Cooling boiled eggs immediately in ice water makes them easier to peel.
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4. Add vegetable oil to a frying pan and heat over medium heat for about 30 seconds.
   🕒 03:01
5. Once heated, place the 10 chicken thighs in the pan with the skin side down, and brown all over. **Tip:** If there's excess moisture, pat it dry with paper towels before searing. If oil splatters, cover the pan with paper towels to prevent splattering.
   🕒 03:18
6. Wipe away any excess oil from the seared chicken thighs with paper towels.
   🕒 04:40
7. Add 250ml water, 3 tbsp sugar, 4 tbsp mirin (sweet rice wine), 3 tbsp cooking sake (rice wine), 1/2 tsp garlic paste, and 1/2 tsp ginger paste to the frying pan, and mix well. **Tip:** Do not add soy sauce yet. Simmering the sweet ingredients first ensures the sweetness is well-integrated.
   🕒 04:53
8. Once the seasonings come to a boil, flip the chicken thighs and simmer for 2 minutes over low heat. Skim off any scum if desired.
   🕒 05:16
9. After 2 minutes, add 4 tbsp soy sauce, mix well, and bring back to a boil over medium heat.
   🕒 05:49
10. Once boiling, reduce heat to low, and cover with paper towels. Simmer for 15 minutes, basting the chicken thighs with the sauce.
    🕒 06:08
11. While simmering, peel the boiled eggs that were cooled in ice water.
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12. After 15 minutes, remove the paper towels, flip the chicken thighs. Cover again with paper towels and simmer for 10 minutes over low heat.
    🕒 07:13
13. After 10 minutes, remove the paper towels and baste the chicken thighs with the simmering liquid. Cook for about 3 minutes over medium-low heat to reduce the sauce.
    🕒 07:42
14. Turn off the heat after simmering for 3 minutes and let it cool. Cooling allows the flavors to fully penetrate.
    🕒 08:15
15. Once it has cooled down, add the peeled eggs and pour the simmering liquid over them. Cover with paper towels to prevent drying, and let it cool completely. **Tip:** If you prefer a soft-boiled egg, add them at this stage. If you want them fully cooked, you can simmer them with the chicken thighs.
    🕒 08:26
16. Once cooled, plate and serve. Enjoy!
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