Braised Baby Squid with Quail Eggs

Name: Braised Baby Squid with Quail Eggs
Total time: 35 min
Ingredients: 300 grams baby squid (about 300g); 8 eggs quail eggs; 2 tablespoons vegetable oil; 4 slices ginger slices; 2 stalks scallions, tied in a knot; 2 pieces star anise; 2 tablespoons light soy sauce; 1 tablespoon dark soy sauce; 1 tablespoon cooking wine; 1 teaspoon sugar; to taste salt; 1/2 cup water

Tender baby squid braised with silky quail eggs in a savory brown sauce. The squid is quickly blanched to keep it tender, then simmered with aromatic ingredients until fully flavored. A comforting home-style dish that's quick to prepare and packed with texture.

35 min

Medium

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Story

This classic coastal Chinese dish combines the delicate sweetness of baby squid with the rich, creamy yolk of quail eggs. The quick blanching step ensures the squid stays tender and springy, while the slow braise allows it to soak up all the savory sauce flavors.

Ingredients

baby squid (about 300g) 300 grams

quail eggs 8 eggs

vegetable oil 2 tablespoons

ginger slices 4 slices

scallions, tied in a knot 2 stalks

star anise 2 pieces

light soy sauce 2 tablespoons

dark soy sauce 1 tablespoon

cooking wine 1 tablespoon

sugar 1 teaspoon

salt to taste

water 1/2 cup

Instructions

Prep the squid and eggs

Rinse the baby squid under cold water and pat dry. Bring a pot of water to a boil, add a splash of cooking wine and a pinch of salt. Blanch the squid for about 10-15 seconds until they just turn opaque, then immediately drain and rinse under cold water to stop cooking. Meanwhile, boil the quail eggs for about 4 minutes, then transfer to ice water, peel, and set aside.

Build the aromatics

Heat vegetable oil in a wok or deep pan over medium heat. Add the ginger slices, scallion knot, and star anise. Stir-fry for about 30 seconds until fragrant and the ginger looks slightly golden.

Braise everything together

Add the blanched squid and peeled quail eggs to the pan. Pour in the light soy sauce, dark soy sauce, cooking wine, and sugar. Add the water and bring to a gentle simmer. Cover and cook for 10-12 minutes, occasionally spooning the sauce over the eggs to ensure even flavoring.

Finish and serve

Remove the lid and continue cooking for another 2-3 minutes until the sauce reduces and coats the ingredients nicely. Adjust seasoning with salt if needed. Discard the scallion knot and star anise. Transfer to a serving dish and enjoy hot with steamed rice.