1. Make the red braise master stock (recipe here) in a large stockpot that will later fit the chicken, eggs and onions.

2. Place eggs in a small saucepan of boiling water and cook for seven minutes (or eight minutes if using eggs straight from the fridge). Remove eggs using a slotted spoon and refresh under cold water. Carefully peel eggs and drain on kitchen paper to remove excess liquid.

3. When the stock is ready, return to the boil. Add chicken, potatoes, eggs and onions, cover the entire surface with a round piece of baking paper and simmer gently on low for 20 minutes. Add shiitake mushrooms and simmer further 10 minutes, or until chicken is cooked. There should be no more than an occasional ripple breaking the surface; adjust the temperature, if necessary. To check it's ready, pierce the chicken with a small knife – you should meet no resistance. Add warrigal greens and stir into the stock.

4. Using tongs and a slotted spoon, lift out the chicken, onions, mushrooms, greens and braising aromatics from the stock pot and place in a deep serving bowl. Scoop out the eggs and cut in half.

5. Return the red-braise liquid to the bowl, arrange the egg halves so they sit at the top. Serve immediately with steamed jasmine rice.

Tip: I also love cooking a vegetarian version by omitting the chicken and replacing with carrot, sweet potato, zucchini and extra Asian mushrooms, such as oyster or shimeji.

Find more of Kylie Kwong's recipes in the Good Food Favourite Recipes cookbook.