Grilled Chicken Breast and Quail Egg Soy-Braised Dish
Delicious Grilled Chicken Breast and Quail Egg Soy-Braised Dish!
I made a large batch of soy-braised chicken breast and quail eggs for my son who is on a diet. This dish is perfect for a healthy and flavorful meal.
Main Ingredients- 30 quail eggs
- 2 grilled chicken breasts (approx. 200-300g)
- 1 handful of peeled garlic cloves (about 10-15 cloves)
- 3 bay leaves
Braising Sauce Ingredients- 2 Tbsp soy sauce for soup (Guk-ganjang)
- 3-4 Tbsp regular soy sauce (adjust to taste)
- 1 Tbsp cooking wine (Mirin or Cheongju)
- 2-3 Tbsp oligosaccharide (adjust sweetness)
- 1 tsp allulose (optional, for added sweetness)
- 1 Tbsp sesame oil
- A little toasted sesame seeds
- 2 Tbsp soy sauce for soup (Guk-ganjang)
- 3-4 Tbsp regular soy sauce (adjust to taste)
- 1 Tbsp cooking wine (Mirin or Cheongju)
- 2-3 Tbsp oligosaccharide (adjust sweetness)
- 1 tsp allulose (optional, for added sweetness)
- 1 Tbsp sesame oil
- A little toasted sesame seeds
Cooking Instructions
Step 1
To make peeling easier, add 1 teaspoon of vinegar to the water when boiling the quail eggs. Once boiled, rinse them under cold water and carefully peel off the shells.
Step 2
Place the peeled quail eggs in a wide pot and add enough water to cover them. Then, add the soy sauce for soup, regular soy sauce, cooking wine, oligosaccharide, allulose (if using), and bay leaves. (We’ll add the sesame oil and seeds at the end.)
Step 3
Tear the grilled chicken breast into bite-sized pieces by hand. Tearing it this way helps the sauce penetrate better and makes it more delicious.
Step 4
Add the peeled garlic cloves to the pot while the quail eggs are braising. The garlic will cook and add a wonderful aroma to the dish.
Step 5
Bring the pot to a boil over medium-high heat and simmer for 7-8 minutes, allowing the soy sauce mixture to absorb well into the quail eggs. Once the sauce has reduced slightly, add the prepared chicken breast. Stir well to coat the chicken with the sauce and continue to braise for about 5 more minutes. If you find the seasoning too mild, you can add a little more soy sauce for soup or a pinch of salt to adjust to your preference.
Step 6
Finally, remove the bay leaves from the braised dish. Before serving, drizzle in 1 tablespoon of sesame oil and sprinkle with toasted sesame seeds for a fragrant and complete finish.
Step 7
Based on feedback from a previous recipe that the braising liquid was too scarce, I’ve made this version with a slightly saucier consistency. It’s perfect for enjoying with a bit of moisture.
