Lotus Leaf Quail Slices

Name: Lotus Leaf Quail Slices
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 4 Cleaned quail (washed, cut diagonally into slices 2 cm long and 1 cm wide); 5 g Ginger slices; 1 Fresh lotus leaf (blanched with boiling water, washed, and patted dry); 2 g Sugar; 50 g Rehydrated shiitake mushrooms (sliced into thin pieces similar in size to the quail slices); 1.5 g Refined salt; 15 g Cooked ham (sliced into thin pieces similar in size to the quail slices); 1 g Chili powder; 10 g Starch (used as wet starch); 30 g Rendered chicken fat; 10 g Sesame oil

A Korean dish of quail slices, shiitake mushrooms, and ham wrapped in fresh lotus leaves and steamed. The quail is tender and silky, with a rich lotus leaf aroma and a fresh, fragrant flavor.

45 min

Easy

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Ingredients

Cleaned quail (washed, cut diagonally into slices 2 cm long and 1 cm wide) 4

Ginger slices 5 g

Fresh lotus leaf (blanched with boiling water, washed, and patted dry) 1

Sugar 2 g

Rehydrated shiitake mushrooms (sliced into thin pieces similar in size to the quail slices) 50 g

Refined salt 1.5 g

Cooked ham (sliced into thin pieces similar in size to the quail slices) 15 g

Chili powder 1 g

Starch (used as wet starch) 10 g

Rendered chicken fat 30 g

Sesame oil 10 g

Instructions

Prepare the ingredients

Wash the quail meat and cut it diagonally into slices 2 cm long and 1 cm wide; cut the shiitake mushrooms and ham evenly into thin slices about 1.5 cm long and 6 mm wide; blanch the fresh lotus leaf with boiling water, wash it, and pat dry.

Marinate the quail slices

Place the quail slices, heads, and wings in a bowl. Add the ginger slices, chili oil, refined salt, sesame oil, sugar, white pepper, and wet starch, and mix well. Then add the rendered chicken fat and mix again (the ingredients list chili powder, while the steps mention chili oil — there is a discrepancy).

Wrap and steam

Spread the lotus leaf flat. Arrange the quail slices, shiitake mushrooms, and ham in alternating order in three rows on the lotus leaf. Place the quail heads and wings on top, fold into a rectangular packet, and tie tightly with a water reed. Place in a steamer and steam over medium heat for 20 minutes, then remove.