Dry-Braised Quail
Tender quail with delicate, fragrant meat and a savory flavor, delicious served hot or cold.
Ingredients
processed quail (washed, feet removed, opened from the back)
6
ginger (smashed)
15 g (three qian)
scallion (cut into segments)
25 g (five qian)
salt
6 g (one qian two fen)
Shaoxing wine
15 g (three qian)
sugar
5 g (one qian)
soy sauce
5 g (one qian)
sesame oil
10 g (two qian)
vegetable oil
500 g (75 g consumed)
broth
500 g
Instructions
1
Prepare the quail
Smash the ginger; cut the scallions into segments; wash the quail, remove the feet, open from the back, rub with salt, and marinate for 1 hour.
2
Deep-fry
Place a wok over high heat, add the vegetable oil and heat to about 70% hot, then add the quail and fry until golden before removing.
3
Reduce and plate
Pour out most of the frying oil, leaving about 50 g (one liang) of oil, and heat it. Add the ginger and scallions, pour in the broth, and season with Shaoxing wine, soy sauce, and sugar. Return the quail to the pan; once the broth comes to a boil, reduce over low heat slowly until the sauce dries and the oil becomes glossy, then remove from heat. Debone the quail and cut into strips, arrange on a plate, surround with scallion segments, drizzle with sesame oil, and serve.
