Braised Chicken with Quail Eggs

Braised Chicken with Quail Eggs are a filling and flavorful dish that you can make in one pot, and in just 3 steps! Chicken pieces cut to pieces to make it easier and quicker to cook, marinated in calamansi juice, garlic, ketchup, sugar, black pepper, and soy sauce. Before simmering with some butter, once tender and cooked, quail eggs and green onions are added to make it even more filling and colorful.

Braised Chicken with Quail Eggs Recipe :

Ingredients

• 1 kilo chicken ( cut to pieces )
• 3 tablespoons calamansi juice
• 6 cloves garlic ( chopped )
• ⅓ cup ketchup
• 2 tablespoons sugar
• Black pepper to taste
• ⅓ cup soy sauce
• 3 tablespoons butter
• Quail eggs ( cooked and peeled )
• Green onions

Steps:

1. Place the chicken in a bowl, mix in calamansi juice, garlic, ketchup, sugar, black pepper, and soy sauce. Marinate for an hour.
2. After, place the marinated chicken in a heavy bottom pan or pot at medium-low heat. Place in butter, cover and let this cook for 20 – 25 minutes. Flip halfway to make sure the chicken is cooked evenly.
3. Once sauce has reduced and 25 minutes has passed. Add in the quail eggs and some green onions. Mix and let this cook for a few seconds before serving.

How to cook Braised Chicken with Quail Eggs?

Thinking of what something quick and easy to make for dinner? Wanting to make a nutritious savory meal for the whole family in just under 30 minutes? Or simply have no time to wash a load of dishes? Then this recipe is for you!

First, palace the cleaned whole chicken that has been cut up into pieces in a bowl. It would be best to dab these with a kitchen towel to remove any leftover water or moisture. Then add in calamansi juice which helps make the sauce penetrate the chicken better, as well as remove any foul smells that the poultry might have, some garlic for flavor, ketchup for color and savory goodness, sugar for sweetness, black pepper for some warmth, with soy sauce for color and umami taste, this also adds the saltiness to the dish. Mix and let this marinate at room temperature or in the fridge for an hour or more. After, place the marinade  chicken in a heavy bottom pan or a pot, adding some butter to help keep the chicken juicy, letting it melt into a sauce to give it a rich smooth feel. Simmer everything covered at medium low heat for a few minutes, just till the chicken has cooked. Make sure to flip the chicken halfway through so that it’ll cook evenly. After these have cooked and the sauce has reduced somewhat, place in the cooked and peeled quail eggs and some roughly chopped green onions for color. Give these a good mix so that everything would be coated in the sauce. Serve with some freshly cooked rice on the side.

Questions :

• Chicken Substitutes :
  • If you’d like only certain parts of the chicken such as the healthy chicken breasts, juicy chicken thighs, or healthier chicken feet and so on, you can choose to use whatever part you prefer.
  • Use other poultry options like quail, duck, turkey or more. Check these often when simmering to make sure these have cooked to keep the poultry juicy and tender.
  • For vegans you can use tofu, mushrooms, chickpea, tempeh, or ‘unmeat’ options. These can also cut the cook time in more than half.

• Can you use other eggs ?

Yes, use any eggs available like regular chicken eggs, duck eggs, or completely remove these if you prefer.

Other Yummy Braised Recipes!

• Braised BBQ Chicken
• Simple Braised Chicken
• Braised Pork Belly
• Braised Pork Spareribs
• Braised Beef Ribs
• Braised Potatoes
• Beef Stew Recipe

Braised Chicken with Quail Eggs Resipi: (Tagalog version)

Mga Sangkap :

• 1 kilo manok ( pagputol putulin )
• 3 kutsarang calamansi juice
• 6 butil ng bawang, ( tinadtad )
• ⅓ tasa ketchup
• 2 kutsarang asukal
• Paminta panlasa
• ⅓ tasa soy sauce
• 3 kutsarang mantikilya
• Itlog ng pugo ( niluto at tinanggalan ng balat )
• Dahon ng sibuyas

Paano Lutuin :

1. Ilagay ang mga manok sa mangkok at haluan ng calamansi juice, bawang, ketchup, asukal, paminta, at soy sauce. Imarinate ng 1 oras.
2. Pagkatapos, ilagay ang mga ito sa kawali o palayok na nasa katamtamang init. Lagyan ng mantikilya at takpan ng 20 – 25 minuto. Pag baliktarin sa gitna para masiguro na pantay ang pagluto.
3. Kapag nabawasan na ang sarsa sa kalahati o tapos na ang 25 minuto, ilagay ang mga itlog ng pugo at mga dahon ng sibuyas. Haluin ng ilang segundo bago ihanda.