Super-Flavorful Braised Chicken Legs and Eggs (Rice Cooker or Stovetop)
爆好吃的卤鸡腿 卤蛋❗电饭煲 炒锅都可以做~ · pan chinese cuisine
A classic Chinese soy-braised (lu) dish made with chicken legs, drumettes, and hard-boiled eggs. The recipe works in a rice cooker or, alternatively, in a covered pot over medium-low heat (add two bowls of water instead of one, simmer 20 minutes, then uncover and reduce the sauce). Reserve some braising liquid to soak everything overnight for the best flavor.
Ben OkaforCollege senior with a tiny dorm kitchen and big ambitions. Ramen, jollof rice experiments, and everything with too much garlic. Learning as I go, mostly burning toast.Nutrition & allergens
Contains:GlutenSoyWheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
4.0 piece
2.0 piece
as needed
scallion葱花
as needed
3.0 piece
2.0 piece
3.0 piece
fennel茴香
0.04 oz
0.04 oz
Dried chiles干辣椒
6.0 piece
Beer啤酒
2.12 oz
2.4 oz
1.2 oz
8.0 piece
soybean paste (yellow soybean paste)黄豆酱
0.25 oz
to taste
1.06 cup
Techniques you'll use
- Blanching (chao shui) ↗
Par-cook in boiling water to clean, tighten, or prep ingredients.
- Master-stock braising (lu) ↗
Simmer in a spiced soy-based stock that is reused and deepened.
- Simmering (dun) ↗
Gentle low-heat cooking in liquid until flavors merge and meat softens.
Steps
Hard-boil the eggs, peel them, and set aside. Score a few cuts into the chicken legs and drumettes, then blanch them in a pot of cold water with cooking wine and scallion. Drain and set aside.
✅ Done when: Done when the chicken is blanched, drained, and set aside with the peeled eggs ready.
In the rice cooker, place the blanched chicken legs, drumettes, and hard-boiled eggs (score the eggs with two shallow cuts, not too deep, so they don't fall apart). Add 2-3 star anise, 2 pieces of cassia cinnamon, 3 bay leaves, 7-8 rock sugar pieces, a small pinch of fennel seeds, a small pinch of Sichuan peppercorns, and 5-6 dried chiles. Then add 3-4 spoons of light soy sauce, 2 spoons of dark soy sauce, 3-4 spoons of beer, 1 small spoon of soybean paste, and a small amount of chicken bouillon powder (a regular eating spoon is used for the spoon measures).
✅ Done when: Done when all the chicken, eggs, and seasonings are layered in the rice cooker.
Once everything is added, pour in one bowl of water. Set the rice cooker to the poultry mode and cook for 20 minutes, then uncover and let it reduce the sauce to finish. Save some of the braising liquid to soak everything in until the next day — it tastes best that way.
✅ Done when: Done after 20 minutes on poultry mode, when the sauce has been reduced with the lid off.