35 minutes
3 Servings
Stewing
Boneless chicken thighs – 1 kg
Quail eggs – 20
Garlic cloves – 8
Scallions – 2 stalks
Red chili peppers – 2
Bull Head Barbecue sauce – 3 tablespoons
Soy sauce – 3 tablespoons
Oyster sauce – 2 tablespoons
Rice wine – 2 tablespoons
White pepper powder – ½ teaspoon
Granulated sugar – 1½ teaspoons
Star anise – 2
1
Prepare all the ingredients.
2
In a bowl, mix Bull Head barbecue sauce( Sha Cha Sauce), soy sauce, oyster sauce, rice wine, garlic, white pepper, and sugar until well combined. Set aside.
3
Heat oil in a pan. Add the chicken and sear until golden brown on the surface. Then add the garlic and stir-fry until fragrant.
4
Once the chicken is fragrant and browned, pour in the prepared sauce and stir-fry until everything is evenly coated.
5
Next, add the star anise, chili peppers, quail eggs, and 150 ml of hot water. Simmer to allow the flavors to infuse.
6
Let the sauce reduce until slightly thickened. Just before removing from heat, add the green onions and stir until just cooked.
7
Plate the dish and garnish with shredded scallions as desired. Serve and enjoy!
