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Chicken Breast and Quail Egg Soy Braised Dish

Costo $15, ahorrar $10

Fuente: Recommended by CookPal

  • 30 Min
  • 6 Porciones
  • $15

INGREDIENTES

  • Main Ingredients

    • 🥚 1 kg quail eggs
    • 🍗 370 g chicken breast
    • 1 L chicken stock
    • 200 ml soy sauce
    • 4 tbsp oligosaccharide
    • 5 tbsp mirin
    • Small amount minced ginger

  • For Boiling Chicken

    • 1600 ml water
    • 1/2 green onion
    • 🧅 1/6 onion
    • 🧄 7 cloves garlic
    • 1/3 tbsp black peppercorns
    • 1 piece kombu

PASOS

1

Boil 1600 ml water with green onion, onion, garlic, black peppercorns, and kombu. Add cleaned chicken breast and boil on high heat until boiling, then reduce to medium heat and simmer for 15 minutes.

2

Separate the boiled chicken breast from the broth using a strainer. Reserve 1 L of the chicken broth for later use.

3

Shred the boiled chicken breast into bite-sized pieces.

4

Wash 1 kg of quail eggs under running water and drain them. If using raw quail eggs, boil and peel them beforehand.

5

In a pot, combine the quail eggs, shredded chicken, soy sauce, mirin, oligosaccharide, reserved chicken broth, and minced ginger. Bring to a boil on high heat, then reduce to medium heat and simmer for 15 minutes.

NUTRIENTES

Por 1 porción

🔥

250

Calorías

  • 30g
    Proteína
  • 10g
    Carbohidratos
  • 5g
    Grasas

💡 Consejos

Use fresh chicken breast for better flavor and texture.Adjust soy sauce and sweetener based on your preference.Store leftovers in the fridge for up to 3 days.

⚠️ Precauciones

Esta receta es solo para inspiración. El uso específico debe ajustarse según las diferencias individuales.