Braised Quail with Saffron

Name: Braised Quail with Saffron
Ingredients: 12 quail (cleaned, trimmed, blanched, dried and coated with soy sauce); 100g cucumber (washed, cut into water-grass flower shape, soaked in water); 10g saffron; 3 dried chili peppers (wiped clean, stemmed, cut into small pieces); 500g (125g used) soybean oil (for frying); 25g Shaoxing wine; 10g salt; 50g canned bamboo shoots (cut into rolling-knife pieces, blanched in boiling water); 1.5g MSG (monosodium glutamate); 25g soaked shiitake mushrooms (stemmed, washed); 5g sugar; 50g rendered chicken fat (for stir-frying seasonings); 30g soy sauce (applied to quail surface); 25g wet starch slurry (for thickening sauce); 50g large scallion pieces (washed, smashed); 750ml chicken stock; 30g ginger pieces (washed, smashed); 15g sesame seeds (sprinkled on top before serving)

Korean-style saffron-braised quail: glossy red in color, with tender meat and a savory, spicy, and fragrant flavor.

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Ingredients

quail (cleaned, trimmed, blanched, dried and coated with soy sauce) 12

cucumber (washed, cut into water-grass flower shape, soaked in water) 100g

saffron 10g

dried chili peppers (wiped clean, stemmed, cut into small pieces) 3

soybean oil (for frying) 500g (125g used)

Shaoxing wine 25g

salt 10g

canned bamboo shoots (cut into rolling-knife pieces, blanched in boiling water) 50g

MSG (monosodium glutamate) 1.5g

soaked shiitake mushrooms (stemmed, washed) 25g

sugar 5g

rendered chicken fat (for stir-frying seasonings) 50g

soy sauce (applied to quail surface) 30g

wet starch slurry (for thickening sauce) 25g

large scallion pieces (washed, smashed) 50g

chicken stock 750ml

ginger pieces (washed, smashed) 30g

sesame seeds (sprinkled on top before serving) 15g

Instructions

Preparing the Quail

Trim the quail feet, cut open along the spine, remove internal organs, wash, blanch in boiling water, remove and drain, coat with 30g soy sauce, and let dry

Preparing Auxiliary Ingredients

Wipe dried chili peppers clean, remove stems and cut into small pieces; cut canned bamboo shoots into rolling-knife pieces, blanch in boiling water, and remove; stem and wash shiitake mushrooms; wash ginger pieces and scallion pieces, then smash; wash cucumber, cut into water-grass flower shape, soak in water, and set aside

Frying the Quail

Heat the wok, pour in soybean oil, heat to medium temperature, add the quail and fry until golden brown, remove, drain oil, and discard excess oil

Braised and Simmered

Clean the wok, heat it, add rendered chicken fat and melt, then add chili pieces, scallion sections, and ginger pieces to fry until fragrant. Pour in chicken stock and bring to a boil. Remove the scallion sections, ginger pieces, and chili pieces. Then add saffron, salt, Shaoxing wine, MSG, and sugar. After boiling, skim off the foam. Add the fried quail, shiitake mushrooms, and bamboo shoots. Turn to low heat and braise for about half an hour. When the quail is about 70% tender, remove from heat. Take out the shiitake mushrooms and bamboo shoots, arrange them separately in large steam bowls. Place the quail on top, pour in the original broth, and steam in a basket for 20 minutes.

Plating and Saucing

Remove the steamed quail, pour the steaming liquid into a pot, and invert the steam bowl onto a plate. Bring the sauce to a boil, thicken with wet starch to a glossy consistency, sprinkle with sesame seeds, and pour over the quail on the plate. Arrange cucumber around the edges and serve.