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Braised Chicken Drumsticks

Braised Chicken Drumsticks Recipe

You can also add 1-2 pieces of “tau kwa” (fried beancurd/豆干) during the last 10 minutes of simmering.

Check out the previous page for ingredient and cooking pictures.



  • 6 to 8 skin-on chicken drumsticks
  • 4 eggs (or more as desired)
  • 750 ml water
  • 10 dried shiitake mushrooms soaked in a bowl of hot water until softened, trim & discard stems, squeeze out the excess liquid from caps
  • 8 old garlic cloves don’t peel or bruise them
  • 2 sections “negi” or Japanese scallion (top green part) optional
  • chopped spring onions and/or coriander for garnish

(A) Spices (put inside a disposable soup pouch)

  • 2 star anise (八角)
  • 1 x 5 cm cinnamon stick (肉桂)
  • 1 tsp whole white pepper corn (白胡椒) pounded very slightly
  • 3 cloves (丁香) optional
  • 2 cardamom (豆蔻) optional

(B) Seasonings

  • 1/4 cup (3 tbsp) light soy sauce
  • 1/2 tbsp dark soy sauce
  • 15 grams rock sugar
  • 1/4 tsp 5-spice powder (五香粉)


  1. Blanch chicken drumsticks in a pot of boiling water for 5 minutes. Rinse the chicken pieces and set aside.
  2. Make the stew. In a pot, add blanched drumsticks, water, dried mushrooms, garlic, negi, spices (A) and seasonings (B). Simmer on low heat with lid partially covered for 40-50 minutes.
  3. Cook hard-boiled eggs in the meantime. Place eggs in saucepan of cold water (enough water to cover eggs in one layer). Bring to a boil for about 2 minutes, turn off the stove and cover with lid for about 7 minutes. Peel the eggs when cool enough to handle. For making ramen eggs (eggs with runny yolk), refer to this recipe.
  4. Add eggs & serve. Add cooked hard-boiled eggs during the last 10 minutes of simmering. For ramen eggs, add them only when the stew is cooked and has cooled slightly. Garnish with spring onions or coriander.

Noob Cook Tips

  1. Variation – If you want marbled eggs (Chinese tea leaf eggs), do not peel the eggs. Instead, gently tap the exterior of the eggs with the back of the spoon to form cracks evenly around the egg, careful to leave the entire shell still intact and covering the egg. This will create the beautiful “marbled” look while allowing the flavours to seep through the eggs.
  2. The recipe is very forgiving and flexible.  Constantly check that the braising sauce is not dried out during the simmering.  You will need to add water (a little at a time) if the stew is drying out.
    Adjust to taste with dark soy sauce (for colour and sweetness), light soy sauce (for saltiness) and rock sugar for (sweetness).
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5 comments on “Braised Chicken Drumsticks”

  1. I want some steamed rice or plain porridge with this comfort homey dish.

  2. What a lovely recipe! Sooo super quick and easy to throw together and it tasts delicious!! This is going to make a repeat appearance on my table REGULARLY! Thank you so much

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