How To Cook Chicken Estofado with Quail Eggs
This savory and fragrant recipe features tender chicken wings, hard-boiled quail eggs, and a mixture of flavorful spices that come collectively to create a dish that is both comforting and satisfying.
Servings: 4 servings
Calories: 320kcal
Ingredients
- 6 pcs chicken wings cut into serving pieces
- 1 tsp. ground black pepper
- 2 Tbsp. cooking oil
- 3 cloves garlic minced
- 2 medium size onion minced
- 2 pcs bay leaf or laurel leaves
- 1 whole star anise
- 3 Tbsp. oyster sauce
- 2 Tbsp. soy sauce
- 1 Tbsp. sugar
- 1/2 cup water
- 20 pcs quail eggs hard boiled
Instructions
How To Cook Chicken Estofado with Quail Eggs
- Cut the chicken in serving pieces. Heat cooking oil in a pan and sauté garlic and onion until fragrant.
- Add chicken and stir. Stir the chicken for a few minutes or until slightly brown.
- Add black pepper, bay leaves, star anise, oyster sauce, sugar and soy sauce. Stir for a few seconds then add water.
- Bring to a boil and cover then simmer in low heat until the chicken is almost tender.
- Add the quail eggs and stir. Continue to cook until the sauce is reduced to your desired consistency. Serve hot with cooked rice.
Notes
When preparing this chicken estofado recipe, it is important to use fresh ingredients for the best flavor and cooking results. Make sure your chicken is of good quality and fresh, and consider using free-range chicken if possible. It is also important to use good quality oyster sauce and soy sauce, as they are key components of the dish. Feel free to adjust the seasonings and spices to suit your personal taste buds.