Chili Oil Quail

Name: Chili Oil Quail
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Cuisine: Chinese
Ingredients: 4 quail (trimmed of feet, split along the back, cleaned); 20 choy sum (roots trimmed into olive shape, blanched in oil then braised to absorb flavor); 250 g pork (fat and lean, used to enhance soup flavor); 150 g pork skin; 50 g spicy bean paste (stir-fried until it releases oil and grains separate); 250 g chicken bones (used for making stock); 75 g peanut oil (used for stir-frying); 2000 ml stock; 2 g ground black pepper; 2 g fine salt; 5 g soy sauce; 5 g white sugar; 50 g cooking wine; 5 g MSG; 10 Sichuan peppercorns; 25 g chili oil (added at the end when reducing the sauce); 25 g scallion segments; 25 g ginger chunks

A Korean-style braised quail dish, attractively presented, with tender, savory quail in an aromatic, spicy sauce.

1h 40m

Easy

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Ingredients

quail (trimmed of feet, split along the back, cleaned) 4

choy sum (roots trimmed into olive shape, blanched in oil then braised to absorb flavor) 20

pork (fat and lean, used to enhance soup flavor) 250 g

pork skin 150 g

spicy bean paste (stir-fried until it releases oil and grains separate) 50 g

chicken bones (used for making stock) 250 g

peanut oil (used for stir-frying) 75 g

stock 2000 ml

ground black pepper 2 g

fine salt 2 g

soy sauce 5 g

white sugar 5 g

cooking wine 50 g

MSG 5 g

Sichuan peppercorns 10

chili oil (added at the end when reducing the sauce) 25 g

scallion segments 25 g

ginger chunks 25 g

Instructions

Preparing Ingredients

Trim the feet off the quail, split them along the back, and clean them. Place the quail, pork (fat and lean), pork skin, and chicken bones into a pot of boiling water to blanch briefly, then remove, rinse, and drain.

Braising in a Clay Pot

Take a clay pot, line the bottom with a bamboo splint, place the quail belly-side down in the pot first, then add the pork (fat and lean), pork skin, and chicken bones. Separately, trim the roots of the choy sum into an olive shape, blanch them in hot oil, then remove. Discard the hot oil, add stock, fine salt, and MSG to the same pot, add the choy sum, and braise until flavorful, then set aside.

Seasoning and Simmering

Clean a wok and heat it, add peanut oil. When the oil is hot, add ginger chunks and scallion segments and stir-fry until fragrant. Add the spicy bean paste and stir-fry until it releases oil and the solids separate. Pour in cooking wine, Sichuan peppercorns, stock, fine salt, soy sauce, white sugar, and ground black pepper. Once the mixture comes to a boil, pour it into the clay pot with the pre-cooked ingredients, then place over low heat to simmer for 1 hour. Remove the pot, pour the original broth into the wok. At the same time, take out the pork (fat and lean), pork skin, and chicken bones, and add them to the wok to boil over high heat until the broth thickens.

Plating and Shaping

Remove the pork (fat and lean), pork skin, chicken bones, and other solids. Strain the thickened broth through a soup sieve to remove impurities. Add the quail to the broth, add MSG, and boil over high heat for a short while. When the broth has reduced by half, gently remove the quail, place them in a serving dish with their heads pointing toward the center, and arrange the choy sum around the quail.