Cooking Quail

Name: Cooking Quail
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 6 Quail (smother-killed, belly split open, washed, head/neck/feet removed, each cut into 4 pieces); 15 g Green peas; 15 g Carrots (cut into rolling chunks); 5 g Fine salt; 3 g MSG; 10 g Shaoxing wine (for marinating quail pieces); 50 g Soy sauce (for marinating quail pieces); 15 g Vinegar; 20 g White sugar; 25 g Green onion (cut into rolling chunks); 50 g All-purpose flour (dusted onto quail pieces); 6 g Sesame oil (drizzled at the end); 500 g Cooked vegetable oil (for deep-frying)

A traditional Zhejiang dish featuring quail pieces deep-fried until golden, then stir-fried with vegetables. The result is a bright golden color with a sweet-and-sour, savory flavor.

35 min

Easy

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Ingredients

Quail (smother-killed, belly split open, washed, head/neck/feet removed, each cut into 4 pieces) 6

Green peas 15 g

Carrots (cut into rolling chunks) 15 g

Fine salt 5 g

MSG 3 g

Shaoxing wine (for marinating quail pieces) 10 g

Soy sauce (for marinating quail pieces) 50 g

Vinegar 15 g

White sugar 20 g

Green onion (cut into rolling chunks) 25 g

All-purpose flour (dusted onto quail pieces) 50 g

Sesame oil (drizzled at the end) 6 g

Cooked vegetable oil (for deep-frying) 500 g

Instructions

Prepare the Quail

Smother-kill the live quail, split open the belly, wash, remove the head, neck, and feet, cut each quail into 4 pieces, add soy sauce and Shaoxing wine to marinate, then dust with flour. Cut the carrots and green onion into rolling chunks.

First Fry

Place a wok over high heat, add the cooked vegetable oil, and when it reaches about 70% hot (around 175°C), add the quail pieces and briefly fry, then remove.

Second Fry

When the oil temperature returns to about 80% hot (around 175°C), return the quail to the wok and fry until golden, then remove and drain in a strainer.

Finish the Dish

Leave a small amount of oil in the wok, add the green onion chunks and stir-fry until fragrant, add the carrots, green peas, and quail pieces, add the seasonings, toss several times, and finally drizzle with hot oil to finish.