Abalone Quail

Name: Abalone Quail
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 200 g Fresh abalone (washed, drained, cut into 3 wide slices); 2 Quail (stunned, plucked clean, gutted, washed, boned, meat cut into 3cm cubes); 25 g Mushrooms (rehydrated, stems trimmed, washed); 200 g Cucumber (washed, cut into shreds); 750 g (75 g consumed) Peanut oil (for frying); 10 g Cooking wine; 5 g Soy sauce; 4 g Fine salt; 250 ml Chicken bone broth; 1 Egg white; 3 g Scallion (peeled, washed, cut into 3cm-long segments); 2 g White pepper; 2 g Ginger (peeled, washed, minced); 5 g Sesame oil (added at the end); 1 g Garlic (peeled, washed, minced); 10 g Starch (for coating quail meat and thickening sauce)

Korean-style braised abalone and quail, vibrant with red and green accents, richly aromatic with tender meat.

30 min

Easy

0 favorites

Ingredients

Fresh abalone (washed, drained, cut into 3 wide slices) 200 g

Quail (stunned, plucked clean, gutted, washed, boned, meat cut into 3cm cubes) 2

Mushrooms (rehydrated, stems trimmed, washed) 25 g

Cucumber (washed, cut into shreds) 200 g

Peanut oil (for frying) 750 g (75 g consumed)

Cooking wine 10 g

Soy sauce 5 g

Fine salt 4 g

Chicken bone broth 250 ml

Egg white 1

Scallion (peeled, washed, cut into 3cm-long segments) 3 g

White pepper 2 g

Ginger (peeled, washed, minced) 2 g

Sesame oil (added at the end) 5 g

Garlic (peeled, washed, minced) 1 g

Starch (for coating quail meat and thickening sauce) 10 g

Instructions

Prepare ingredients

Wash the abalone, drain, cut into 3 wide slices; rehydrate the mushrooms, trim stems, wash; stun the quail, pluck all feathers, gut, wash, bone, cut the meat into 3cm cubes, place in a bowl, add 1.5g salt, egg white, 5g starch, mix well; peel the scallion, wash, cut into 3cm-long segments; peel the ginger and garlic, wash, mince; wash the cucumber, cut into shreds

Fry the quail meat

Heat the wok, add peanut oil, heat to 70% temperature, add the quail meat, stir to separate pieces, deep-fry for 2 minutes, remove, drain oil, pour remaining oil into an oil jar

Braise the finished dish

Leave 25g of soybean oil in the wok, heat, add scallion segments and green peas, stir-fry a few times, add the pre-fried quail, add soy sauce, sugar, cooking wine and 200ml water, cover, braise over medium heat for 3 minutes, add MSG, thicken with starch, drizzle with sesame oil, sprinkle with toasted sesame, serve