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Braised Chicken Drumlets

Braised Chicken Drumlets Recipe

The cooking notes at the end of the recipe provide suggestions for different cuts of chicken and addition of side ingredients.

Check out the step-by-step photos on the previous page.

Ingredients:

  • 10 dried shiitake mushrooms
  • 250ml hot water
  • 1 tbsp cooking oil
  • 10 thin ginger slices
  • 3 stalks spring onions separate bottom white portion from the green top portion; cut to short sections
  • 500g chicken drumlets rinsed & patted dry with paper towels
  • 1 tbsp sesame oil
  • 1 carrot chop to short sections
  • 4 dried chilli deseeded 
  • 5 garlic cloves
  • 30g dried beancurd sheets (炸豆皮)

(A) Sauce Ingredients

  • reserved mushroom soaking liquid run through a fine sieve
  • 100ml rice wine
  • 200ml water add more later when needed
  • 1 tbsp light soy sauce
  • 1/2 tsp dark soy sauce
  • 10g sugar
  • 5 dashes white pepper powder to taste

Directions:

  1. Prepare dried mushrooms by soaking them in hot water until reconstituted. Snip and discard the stems. Squeeze out excess water from the mushroom caps when cooled. Run the mushroom soaking water through a sieve and set aside.
  2. Cook aromatics. Heat oil in a wokpan. Add ginger & spring onions (white part). Fry briefly until fragrant.
  3. Add chicken drumlets, prepared mushrooms, chilli and garlic cloves. Stir fry until chicken is opaque.
  4. Simmer. Add sauce ingredients (A). Bring to a simmer, skimming off any scum bits on the surface. Cover with lid and simmer for about 15 minutes, or until drumlets is tender to liking. Open the lid and stir the contents every 5 minutes to ensure the chicken is evenly coated in the sauce. Add bean curd sheets and press them into the hot sauce.
  5. Tweak sauce consistency. Add more water if more sauce is desired. Season to taste. Thicken the sauce with cornstarch slurry.  Stir in the remaining spring onions (green portion) before serving.

Cooking Note(s):


  1. If you wish to use chicken drumsticks instead, check out this recipe.
  2. You can also use half small (kampong) chicken, chopped, and adjust the cooking time accordingly.
  3. If you want a milder spiciness, add the dried chilli only towards the end.
  4. In addition or replacement to the dried beancurd sheets, other suitable braise additions include shelled hard boiled eggs, beancurd puffs and pressed tofu.
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3 comments on “Braised Chicken Drumlets”

  1. So appetizing and moreish! A perfectly delicious and healthy dish all year round. I love it.

  2. I was looking for a recipe to braise salmon heads… Yeah, weird, eh. I live in Thailand and they halve, then braise salmon heads in a simple, slightly thickened stock similar to yours at many Japanese and Chinese restaurants – so I gave it a shot.

    A little context here… Norwegian farmed salmon fillets start at about $30 dollars a kilo and go up from there. I typically pay 40 or so bucks for a kg of nice salmon for the grill. Salmon heads, with gobs of meat back past the gills cost less than 2 dollars each: pre-split and ready to cook. Also, in Asia there’s a real ‘eat every edible part’ mindset with food, so fish heads from a large fish is pretty standard fare.

    I followed the recipe, substituting the 2 halfs for the chicken. I had to gently braise them for a little longer, to the point they were totally cooked through but still appetising to look at – not boiled to bits. You do need to be a little gentle compared to chicken drummettes.

    Once I pulled the fish, I added a few carrot and daikon slices to cook until firm but cooked, then thicken the sauce with the corn starch slurry.

    It worked!

    I know fish heads don’t work for everyone but I think this recipe would work for firm flesh fish, either whole or steaks, even fillets if they’re thick enough.

    Anyway, thanks for a great recipe. I will be doing the chicken version soon

  3. The bonus 豆皮 to soak up the sauce gravy, yay! This dish so good with steamed rice.

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