Braised Quail Stuffed with Lotus Seed Paste

Name: Braised Quail Stuffed with Lotus Seed Paste
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Ingredients: 10 Cleaned quail (washed, whole, deboned with skin intact); 500 g (50 g actually used) Peanut oil (for frying); 400 g Lotus seed mince; 50 g Diced ham; 25 g Soy sauce (part used to coat the quail surface); 50 g Diced dried shiitake mushrooms; 10 g Chili oil; 3 Salted egg yolks (cut into quarters); 8 g Fine salt; 100 g Baby bok choy hearts (stir-fried with oil and water, used as garnish around the edge); 20 g Rendered chicken fat; 40 g Starch (for mixing the filling and thickening); 500 ml Chicken broth (part used for steaming); 10 g Scallion segments; 25 g Sesame seeds (toasted, sprinkled on the dish at the end); 10 g Ginger slices

Korean steamed and fried quail dish with a golden hue, rich velvety texture, and a spicy, refreshing flavor.

1h 30m

Easy

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Braised Quail Stuffed with Lotus Seed Paste

Ingredients

Cleaned quail (washed, whole, deboned with skin intact) 10

Peanut oil (for frying) 500 g (50 g actually used)

Lotus seed mince 400 g

Diced ham 50 g

Soy sauce (part used to coat the quail surface) 25 g

Diced dried shiitake mushrooms 50 g

Chili oil 10 g

Salted egg yolks (cut into quarters) 3

Fine salt 8 g

Baby bok choy hearts (stir-fried with oil and water, used as garnish around the edge) 100 g

Rendered chicken fat 20 g

Starch (for mixing the filling and thickening) 40 g

Chicken broth (part used for steaming) 500 ml

Scallion segments 10 g

Sesame seeds (toasted, sprinkled on the dish at the end) 25 g

Ginger slices 10 g

Instructions

Stuffing preparation

Wash the quail and remove the bones from each whole bird (keeping the skin intact). Place diced lean meat in a bowl, add wet starch and mix well, then blanch briefly in a pot of boiling water. Remove and combine with all the diced ingredients in a bowl. Add fine salt, MSG, sugar, rendered chicken fat, and starch, and mix well. Divide into 10 portions and stuff each into the cavity of a quail. Cut the salted egg yolks into quarters and place one piece inside each quail. Secure the openings tightly, blanch in a pot of boiling water briefly, remove, brush with soy sauce, and set aside.

Frying and steaming

Heat a clean wok until hot, pour in the peanut oil and heat to about 50% hot, then add the quail and fry until golden. Remove and drain the oil, place the quail in a porcelain bowl, add 200 ml of the chicken broth along with cooking wine, soy sauce, scallion, and ginger. Steam in a steamer until tender, then remove and arrange the quail in a round serving dish with the heads facing outward. Stir-fry the baby bok choy hearts with a little oil and water until just cooked, and arrange them around the quail as a border.

Sauce glazing

Place the wok over heat, pour in 30 g cooked soybean oil, splash in Shaoxing wine, and add the original steaming broth, MSG, fine salt, rendered chicken fat, white pepper, chili oil, and toasted sesame seeds. Bring to a boil, thicken lightly with wet starch, and pour the sauce over the quail to serve.