Chewy Baked Egg and Chicken Breast Soy-Braised Dish
A Symphony of Textures: Chewy Baked Eggs Meet Tender Chicken Breast in a Savory Soy Glaze!
Tired of the same old baked eggs? Need a healthy and delicious side dish for family members on a diet? Look no further! This recipe combines the delightful chewiness of baked eggs with the tender, savory flavor of soy-marinated chicken breast, creating a dish that’s guaranteed to be a rice-lover’s dream. This special braised dish is a hit with both kids and adults. It’s conveniently made using frozen chicken breast, and you can easily adjust the sweetness and spiciness to your liking, making it even more appealing.
Main Ingredients- 8-10 baked eggs, peeled
- 4 packs of soy-marinated chicken breast (store-bought or homemade)
- 3 Cheongyang peppers (optional, for added spiciness)
Braising Sauce Ingredients- 4 Tbsp soy sauce (regular)
- 1-2 Tbsp soy sauce (for soup, adds umami)
- 2 Tbsp oligosaccharide (for gloss and sweetness)
- A pinch of sugar (adjust to taste)
- 500ml water
- A pinch of black pepper
- 2 Tbsp cooking sake (removes chicken odor and adds flavor)
- 1 Tbsp sesame oil (add at the end)
- 1 Tbsp toasted sesame seeds (add at the end)
- 4 Tbsp soy sauce (regular)
- 1-2 Tbsp soy sauce (for soup, adds umami)
- 2 Tbsp oligosaccharide (for gloss and sweetness)
- A pinch of sugar (adjust to taste)
- 500ml water
- A pinch of black pepper
- 2 Tbsp cooking sake (removes chicken odor and adds flavor)
- 1 Tbsp sesame oil (add at the end)
- 1 Tbsp toasted sesame seeds (add at the end)
Cooking Instructions
Step 1
First, carefully peel all the baked eggs. Arrange them neatly in the pot, ensuring they don’t scatter.
Step 2
If using pre-marinated frozen chicken breast, place it in cool running water to thoroughly wash off the marinade. This allows for better control over the final saltiness and highlights the natural flavor of the chicken. If using plain chicken breast, you can proceed directly.
Step 3
Now, let’s prepare the braising sauce. In a bowl, combine 4 Tbsp of regular soy sauce, 1-2 Tbsp of soup soy sauce, 2 Tbsp of oligosaccharide, a pinch of sugar, 500ml of water, a pinch of black pepper, and 2 Tbsp of cooking sake. Mix well. Adjust the sweetness using oligosaccharide and sugar according to your preference. (Sesame oil and sesame seeds will be added in the final step.)
Step 4
Add the peeled baked eggs and the rinsed chicken breast to the pot. Pour in the prepared braising sauce and add 3-4 bay leaves for aroma. Bring to a boil over high heat.
Step 5
Make small slits in the 3 Cheongyang peppers with scissors after removing their stems. This allows the spicy flavor to infuse without the seeds escaping, resulting in a cleaner broth. Once boiling over high heat, reduce to medium heat and simmer for 10-15 minutes, stirring occasionally, until the sauce thickens and coats the ingredients.
Step 6
Turn off the heat and carefully remove the chicken breast to a plate to cool slightly. Once cool enough to handle, shred the chicken breast into bite-sized pieces. To the remaining sauce in the pot, add 1 Tbsp of sesame oil and 1 Tbsp of toasted sesame seeds, and mix well. Before mixing, taste the sauce and if it’s too salty, remove some of the liquid before combining the chicken. Discard the bay leaves.
Step 7
Toss the chewy baked eggs and the shredded chicken breast in the delicious braising sauce to complete the dish! When baked eggs are transformed into a braised dish, their chewy texture becomes even more pronounced, offering a delightful novelty. Even picky eaters will devour this with a bowl of rice!
