Braised Chicken Legs
Hot Dishes

Braised Chicken Legs

timer 10 MIN
signal_cellular_alt Advanced
person 4 servings
Recipe
Braised Chicken Legs

About This Recipe

This savory Soy-Glazed Chicken Legs with Quail Eggs is a rich, flavorful dish that combines tender chicken with golden-fried quail eggs in a sweet and spicy sauce. Perfectly seared chicken legs are simmered in a delicious blend of soy sauce, hoisin, cooking wine, and sugar, infused with aromatic ginger and chili peppers for a bold kick. The quail eggs, fried until crispy, soak up the savory glaze, adding a delightful texture to every bite. Slowly braised to perfection, the chicken becomes melt-in-your-mouth tender while the sauce thickens into a glossy, irresistible coating. Easy to make yet packed with umami depth, this dish is a crowd-pleaser for weeknight dinners or special occasions. Serve it hot over steamed rice to enjoy the full harmony of sweet, spicy, and savory flavors in every mouthful.

Instructions

Detailed preparation guide

servings 4
Total Time 10m

shopping_basket Ingredients

Main Ingredients
  • Chicken legs 4 pieces (about 800g)
The aromatics
  • Quail eggs 8 pieces (about 112g)
The sauce & seasonings
  • Ginger 2 slices (about 10g)
  • Chili peppers 2 pieces (about 15g)
  • Soy sauce 2 tablespoons
  • Cooking wine 1 tablespoon
  • Hoisin sauce 1 tablespoon
  • Sugar 1 tablespoon

menu_book Directions

1
Step 1
Step 1
Clean the chicken legs and drain the water;
2
Step 2
Step 2
Fry the quail eggs in a pot of oil until golden brown, then set aside;
3
Step 3
Step 3
Mix soy sauce, cooking wine, hoisin sauce, and sugar to make a sauce;
4
Step 4
Step 4
Put the chicken legs in a pot, fry both sides until golden brown, then pour in the sauce, ginger slices, and chili peppers, and stir-fry;
5
Step 5
Step 5
Add 1 bowl of clear water, add the fried quail eggs, and boil over high heat before reducing to medium-low heat;
6
Step 6
After cooking for 20 minutes, insert a toothpick, and if it comes out clean, it is cooked, then collect the sauce and serve.

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