Eight-Treasure Quail

Name: Eight-Treasure Quail
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Cuisine: Chinese
Ingredients: 10 Cleaned quail (heads removed, deboned, washed, and drained); 100 g Fox nuts (soaked in clean water and drained); 50 g Lotus seeds (soaked in clean water and drained); 10 g Goji berries (soaked in clean water and drained); 50 g Pork (cut into small dice); 15 g Cornstarch (for dusting on the quail surface); 25 g Canned bamboo shoots (cut into small dice); 2.5 g Fine salt; 15 g Cooking wine; 8 Cloves (soaked in clean water and drained); 10 g Chopped scallion; 2 g Sichuan peppercorns (soaked in clean water and drained); 1500 g (actual usage 60 g) Cooked peanut oil (for deep-frying); 10 g Minced ginger; 15 g Chopped scallion; 50 g Lobster chips (fried crispy for rim garnish); 50 g Spicy bean paste (for dipping)

A Korean-style eight-treasure stuffed quail dish featuring crispy skin, tender meat, rich savory flavor, and a fragrant, pleasantly glutinous texture.

1h 30m

Easy

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Ingredients

Cleaned quail (heads removed, deboned, washed, and drained) 10

Fox nuts (soaked in clean water and drained) 100 g

Lotus seeds (soaked in clean water and drained) 50 g

Goji berries (soaked in clean water and drained) 10 g

Pork (cut into small dice) 50 g

Cornstarch (for dusting on the quail surface) 15 g

Canned bamboo shoots (cut into small dice) 25 g

Fine salt 2.5 g

Cooking wine 15 g

Cloves (soaked in clean water and drained) 8

Chopped scallion 10 g

Sichuan peppercorns (soaked in clean water and drained) 2 g

Cooked peanut oil (for deep-frying) 1500 g (actual usage 60 g)

Minced ginger 10 g

Chopped scallion 15 g

Lobster chips (fried crispy for rim garnish) 50 g

Spicy bean paste (for dipping) 50 g

Instructions

Marinate the quail

After removing the heads, debone the quail, rinse well, and drain the water. Marinate with fine salt, cooking wine, chopped scallion, and minced ginger until well seasoned.

Prepare the filling

Cut the pork and canned bamboo shoots into small dice. Soak the lotus seeds, goji berries, fox nuts, cloves, and Sichuan peppercorns in clean water until softened, then drain.

Stuff and steam

Combine the pork dice, bamboo shoot dice, lotus seeds, goji berries, fox nuts, chopped scallion, and minced ginger with fine salt and cooking wine. Add a little cooked peanut oil and stir evenly to form the filling. Stuff the filling into the quail cavities and arrange in a porcelain dish. Add the cloves, Sichuan peppercorns, scallion segments, and ginger root slices, then steam over boiling water until fully cooked. Let cool, drain, dust with cornstarch, and set aside for frying.

Deep-fry to finish

Heat a wok and pour in the cooked peanut oil. When the oil is moderately hot, add the lobster chips and fry until crisp, then remove. When the oil reaches medium-hot temperature, add the quail one by one and fry until golden brown. Remove, place each quail on a small plate, and garnish the rim with the crispy lobster chips.