Braised chicken paws with quail eggs


10 chicken paws

20 quail eggs, hard boiled

2 tablespoons soy sauce

2 tablespoons cooking wine

1 teaspoon salt

1 star anise

2 bay leaves

1 small bunch green onion, sliced

1 tablespoon sliced green onion

1 piece ginger, sliced

1 tablespoon chopped ginger

2 tablespoons vegetable oil

1 tablespoon minced garlic


1. Trim the chicken paws, chop the chicken paws in half


2. Immerse the chicken paws in cold water for 5 minutes


3. Pour some cold water in a skillet, add some ginger and 1 tablespoon of cooking wine in the skillet, drop the chicken paws in the skillet, heat the skillet over high heat, bring to a boil, take out the chicken paws, rinse, drain


4. Heat a fry pan over medium heat, pour vegetable oil in the fry pan, add ginger, garlic, green onion, bay leaves, and star anise in the fry pan, stir until fragrant


5. Add the chicken paws in the fry pan, stir for 1 minute


6. Add soy sauce and the remaining cooking wine in the fry pan, season with salt


7. Pour some water in the fry pan, until the chicken paws are fully submerged


8. Shell the hard boiled quail eggs, drop the eggs in the fry pan, heat the fry pan over high heat, bring to a boil, turn down to medium heat


9. Stew for 30 minutes


10. Turn up to high heat to thicken, once thickened, serve with some sliced green onions