Five-Spice Quail
A classic Yunnan wild game specialty. The meat is first marinated, then deep-fried to a deep reddish-brown, yielding a dry, aromatic finish that pairs especially well with drinks.
Ingredients
quail, cleaned
12
soy sauce
30 g
egg noodles
200 g
sweet soy sauce
20 g
fine salt
20 g
sweet white wine sauce
20 g
MSG
3 g
vegetable oil (approximately 150 g absorbed)
1000 g
white pepper powder
5 g
Sichuan pepper salt
5 g
Instructions
1
Step 1
Rinse the cleaned quail. Place in a bowl and add 10 g of salt, savory and sweet soy sauce, sweet white wine sauce, MSG, five-spice powder, and white pepper powder. Mix well and marinate until the flavors are absorbed.
2
Step 2
Place a wok over high heat, add 500 g of lard, and heat to about 50% hot. Add the egg noodles and fry until golden yellow, then remove and drain off the oil. Arrange the fried noodles on a serving plate.
3
Step 3
Place the wok over heat, add lard, and heat to about 40% hot. Add the quail and fry until the skin tightens, then remove. When the oil temperature rises to about 60–70% hot, return the quail and re-fry until the color turns golden red. Remove and arrange neatly on top of the noodles with the heads facing outward. Serve with a small dish of Sichuan pepper salt on the side.
