Fried Olive Kernel Diced Quail (continued)
Steps for making fried olive kernel and partridge cubes, covering marinating, preparing a starch slurry, flash-frying, and stir-frying.
Ingredients
Wet cornstarch (for marinating)
10 g
Wet cornstarch (for sauce slurry)
15 g
Minced garlic
Instructions
1
Marinating
Mix the diced quail with egg white and wet cornstarch (10 g) until evenly combined.
2
Preparing the sauce slurry
Add 15 g of wet cornstarch, sesame oil, and white pepper to the stock sauce to make a sauce slurry.
3
Stir-frying
Heat a wok over high heat and add peanut oil. When the oil reaches about 140°C, briefly blanch the diced quail until just cooked, then remove and drain off the oil. Add scallion pieces, minced ginger, minced garlic, and the diced quail, splash in Shaoxing wine, pour in the sauce slurry, then add the fried olive kernels. Drizzle in the finishing oil, stir-fry everything evenly, and transfer to a plate.
