Soy-Braised Chicken Wings with Quail Eggs
- Prep time: 10 minutes
- Cook time: 20–25 minutes
- Serves: 2
Yoshi is no stranger to bold flavours — and this dish is no yolk. Sticky, soy-braised chicken wings simmer low and slow alongside Spring Creek quail eggs, soaking up a fragrant sauce of sake, sesame, chili, and garlic until everything is glossy, tender, and deeply satisfying. Served with blanched bok choy and a scatter of green onion, it’s the kind of weeknight dinner that’s hard to wing without the recipe.
Ingredients
- 5–7 Spring Creek quail eggs
- 7–9 chicken wings
- 2 tbsp soy sauce
- 1 tbsp rice wine (sake)
- 1/2 tbsp rice vinegar
- 3 tbsp water
- 1 tbsp sugar
- 1/2 tsp sesame oil
- 1 red chili pepper
- 1/2 tsp garlic, grated
- Black pepper, to taste
- 1–2 baby bok choy, blanched
- 1/2 tbsp green onions, chopped
- A little cooking oil
Instructions
Place the quail eggs in a small saucepan and cover with cold water. Bring to a boil, then turn off the heat and let sit for 3 minutes. Transfer to an ice bath, cool completely, then peel and set aside.
Heat a little cooking oil in a small frying pan over medium heat. Place the chicken wings skin-side down and sear until golden brown.
Add the soy sauce, sake, rice vinegar, sugar, red chili pepper, and water. Stir well and bring to a simmer.
Add the peeled quail eggs to the pan, then season with black pepper, grated garlic, and sesame oil.
Reduce heat to low and simmer for 10 minutes, or until the chicken wings are fully cooked through, turning occasionally to coat everything evenly in the sauce.
Transfer the wings and quail eggs to a plate. Serve alongside blanched bok choy and garnish with chopped green onion and a crack of freshly ground black pepper.
