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Braised Soy Sauce Chicken and Egg

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Adjust Servings:
6 Pork liver
1 Imitation crab sticks
2 inches Fried soybean
5 cloves Green peas
5 slices Dried Mexican Oregano
1 tablespoon
3 tablespoons
3 tablespoons
1 tablespoon Pickled radish (Danmuji)
1/2 teaspoon
2 tablespoons
1/2 teaspoon Turmeric powder
2 stalks Rice paper wrappers
2 tablespoons Beef broth
2 cups Ginger

Nutritional information

59 g
Total Carbohydrate
24 g
Total Fat
36 g

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Braised Soy Sauce Chicken and Egg


Enjoy this stew with your favorite noodles or add some potatoes on the stew

  • 1 hour and 30 minutes
  • Serves 3
  • Easy




Braised Soy Sauce Chicken and Egg is a classic and flavorful Chinese dish that features tender chicken pieces and hard-boiled eggs braised in a savory soy sauce-based mixture. Here’s a description of this delicious dish:


  1. Chicken: Whole chicken pieces, such as drumsticks, thighs, or wings, are commonly used. The chicken is often cut into smaller pieces for easier serving.
  2. Hard-Boiled Eggs: Hard-boiled eggs, with their shells removed, are included in the dish. The eggs absorb the rich flavors of the braising liquid.
  3. Soy Sauce: Soy sauce is a fundamental ingredient that imparts a savory, salty, and umami flavor to the dish. Both light and dark soy sauces may be used for depth of color and flavor.
  4. Aromatics: Aromatics like ginger, garlic, and sometimes scallions or green onions are used to infuse the braising liquid with their flavors.
  5. Spices and Seasonings: Common spices and seasonings include star anise, cinnamon sticks, bay leaves, and sometimes Sichuan peppercorns for a touch of heat. Sugar or brown sugar is added to balance the saltiness of the soy sauce.
  6. Water or Chicken Stock: Liquid is needed to create the braising sauce. Water or chicken stock can be used.

Cooking Process:

  1. Preparation: The chicken is often cleaned and cut into smaller pieces. The hard-boiled eggs are prepared separately and peeled.
  2. Braising: The chicken pieces are seared briefly in a hot wok or skillet to develop some color. Aromatics like ginger and garlic are added and sautéed until fragrant.
  3. Soy Sauce and Spices: Soy sauce is poured over the chicken, followed by the spices and seasonings. These ingredients are stirred to coat the chicken and infuse it with flavor.
  4. Liquid: Water or chicken stock is added to the wok, and the mixture is brought to a simmer. The chicken is simmered gently in the braising liquid, allowing it to absorb the savory flavors. The hard-boiled eggs are added to the wok as well.
  5. Braising Time: The chicken and eggs are simmered for a period of time until the chicken becomes tender and fully cooked. The exact cooking time may vary depending on the size of the chicken pieces.

Serving: Braised Soy Sauce Chicken and Egg is traditionally served hot and often accompanied by steamed white rice. The dish is garnished with chopped scallions or green onions for a burst of freshness and color. Some variations of the dish include additional ingredients like mushrooms or tofu for added variety and flavor.

This dish is known for its rich and savory taste, thanks to the combination of soy sauce and aromatic spices. It’s a comforting and satisfying meal that’s enjoyed in Chinese cuisine and variations of it can be found in different regional Chinese cuisines.



In a large bowl, marinate the chicken drumsticks with ground white pepper and salt. Let it sit for about 20-30 minutes in a room temperature.
Meanwhile, bring the eggs to hard boil. Peel and set aside.


Heat the vegetable oil in a cooking pot or large wok over medium low heat.
Add the ginger, garlic, star anise and cinnamon stick. Cut the scallions into small portions and add to the cooking pot.
Let it cook and stir for about 2 to 3 minutes or until fragrant.


Increase the heat to medium temperature. Then add the marinated chicken drumsticks.
Let it cook for 2 to 3 minutes.


Add the light soy sauce, dark soy sauce, oyster sauce and rice wine. Stir to mix and let it cook for about 1 minute.


Add water into the cooking pot and transfer the eggs in.
Put the lid on it, bring it to a boil.
Then adjust the heat to low temperature and let it simmer for about 30 to 45 minutes.


Taste the sauce and adjust the seasoning if necessary.
Remove from the heat and transfer to a serving bowl, garnish with chopped scallions.
Serve it with hot steamed white rice or brown rice.


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