Braised Quail Breast

Name: Braised Quail Breast
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 500 g tender quail breast (scored in a crosshatch pattern and cut into two pieces); 200 g canned bamboo shoots (cut into rolling chunks and blanched in boiling water); 10 g sesame oil; 100 g egg white; 15 g soy sauce; 500 ml chicken broth; 3.5 g fine salt; 1 g sugar; 20 g cooking wine; 1.5 g MSG; 10 g ginger slices; 10 g scallion segments; 1 g white pepper; 500 g refined peanut oil (for frying; 500 g purchased, 125 g actually used); 15 g wet cornstarch (for coating and thickening); 15 g toasted sesame seeds (toasted, sprinkled at the end)

Korean-style quail breast, tender and delicately savory with a light, clean finish.

35 min

Easy

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Ingredients

tender quail breast (scored in a crosshatch pattern and cut into two pieces) 500 g

canned bamboo shoots (cut into rolling chunks and blanched in boiling water) 200 g

sesame oil 10 g

egg white 100 g

soy sauce 15 g

chicken broth 500 ml

fine salt 3.5 g

sugar 1 g

cooking wine 20 g

MSG 1.5 g

ginger slices 10 g

scallion segments 10 g

white pepper 1 g

refined peanut oil (for frying; 500 g purchased, 125 g actually used) 500 g

wet cornstarch (for coating and thickening) 15 g

toasted sesame seeds (toasted, sprinkled at the end) 15 g

Instructions

Preparing the Ingredients

Score the quail breast in a crosshatch pattern and cut into two pieces. Cut the canned bamboo shoots into rolling-cut chunks and blanch them in boiling water.

Marinating and Coating

Place the quail breast in a porcelain bowl. Add the cooking wine, fine salt, and soy sauce, and marinate briefly. Then add the egg white and cornstarch and mix well to coat the meat evenly.

Slip-frying

Heat a clean wok until hot and pour in the refined peanut oil. When the oil reaches about 50% hot, add the quail breast and gently separate the pieces. When the oil reaches about 60% hot, add the bamboo shoot slices for a brief slip-fry, then drain everything together through a strainer.

Braising and Reducing

Return the wok to the heat with 50 g of refined peanut oil. Add the scallion and ginger and briefly stir-fry, then add the quail breast and bamboo shoots. Pour in the Shaoxing wine, chicken broth, soy sauce, sugar, fine salt, MSG, white pepper, and sesame oil, and simmer gently over low heat. Once the quail is cooked through and only about one-third of the liquid remains, lightly thicken the sauce with the wet cornstarch, sprinkle in the toasted sesame seeds, and serve.