Braised Chicken Drumlets

I made a Chinese braised chicken drumlets with mushroom, carrot and dried beancurd sheets. The drumlets are small so they are fast to cook. This is a savoury and homely Chinese dish that always goes well with rice. This time round, I did not use the usual Chinese aromatics for braising (such as 5-star powder, cinnamon etc), relying on simple ingredients such as soy sauces and rice wine. The taste is still great so this is one braised chicken I will make when I want a fast & simplified braise.

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Braised Chicken Drumlets Recipe

You can adjust the taste (such as the heat and sweetness) as well as the amount of sauce in the home-cooked version.


Braised Chicken Drumlets Recipe (Step-by-Step Photos)
Heat oil in wokpan, stir fry ginger and spring onions (bottom white portion) briefly until aromatic.

Braised Chicken Drumlets Recipe (Step-by-Step Photos)
Add chicken drumlets, carrot, dried mushroom cap and sesame oil. Stir fry them together …

Braised Chicken Drumlets Recipe (Step-by-Step Photos)
When the chicken turns opaque, add dried chilli and mushroom soaking water, …

Braised Chicken Drumlets Recipe (Step-by-Step Photos)
rice wine, …

Braised Chicken Drumlets Recipe (Step-by-Step Photos)
water …

Braised Chicken Drumlets Recipe (Step-by-Step Photos)
and seasonings.

Braised Chicken Drumlets Recipe (Step-by-Step Photos)
Stir to mix the sauce evenly, bring to a simmer (pictured above) and cover with lid for 5 minutes.

Braised Chicken Drumlets Recipe (Step-by-Step Photos)
This was my braised chicken after the first 5 minutes of simmering. Stir them around every 5 minutes so that the chicken is evenly coated.

Braised Chicken Drumlets Recipe (Step-by-Step Photos)
I added some fried beancurd sheets as I have some leftovers. Stir them into the sauce.

Braised Chicken Drumlets Recipe (Step-by-Step Photos)
Add more water if more sauce is desired. Season to taste and then thicken the sauce with cornstarch slurry.

Braised Chicken Drumlets Recipe
The completed braised chicken, straight from the wokpan.

Braised Chicken Drumlets Recipe

And this is the dish when it is plated.

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.


  • 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


  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.