For ➍12 chicken legs
4 boiled eggs, peeled*
2,5 cm fresh ginger root, sliced thinly
15 cl rice wine vinegar
15 cl soy sauce
60 g sugar
20 cl water
2 large potatoes, quartered**
Put water, vinegar, soy sauce, sugar and ginger slices in a large pan. Bring to a boil on high heat.
Turn down the heat to low. Put chicken and eggs* in the soup. Cover. Simmer for about 20 m
Lift eggs* and chicken out of the soup. Use a little soup as a sauce.
Serve with steamed rice** or, slightly cooled, with a salad of lettuce and cucumber.
*Optional.
**Suppa-ni is more a way of cooking than a strict recipe. Radish, potatoes and other vegetables can be simmered as well, in the same stock. Serve the chicken and eggs with simmered potatoes for instance, instead of rice.
