Stir-fried Quail Dice with Pine Nuts

Name: Stir-fried Quail Dice with Pine Nuts
Ingredients: 1 quail Cleaned quail (boned, head, neck, tail, feet and wings removed, washed clean, meat cut into 1.5 cm cubes); 50 g Pine nuts; 100 g Lean pork (cut into 1.5 cm cubes); 50 g Canned bamboo shoots (cut into small dice); 50 g Salted bread (crust removed, cut into coarse dice); 50 g Egg white (for coating); 50 g Dried bamboo shoot slices (cut into small dice); 25 g White part of Chinese green onion (cut into small dice); 15 g Soaked shiitake mushrooms (cut into small dice); 15 g Garlic cloves (cut into small dice); 15 g Soy sauce (part for coating, part for stir-frying); 50 g Cooked green pea kernels; 1.5 g Ground pepper; 10 g Cooking wine; 15 g White sugar; 15 g Dried starch (for coating); 5 g Monosodium glutamate (MSG); 5 g Sesame oil; 100 mL Chicken broth; 500 g (150 g actual usage) Soybean oil (for deep frying)

A Korean dish featuring tender, crispy quail meat stir-fried with pine nuts—fresh, light, and richly aromatic.

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Ingredients

Cleaned quail (boned, head, neck, tail, feet and wings removed, washed clean, meat cut into 1.5 cm cubes) 1 quail

Pine nuts 50 g

Lean pork (cut into 1.5 cm cubes) 100 g

Canned bamboo shoots (cut into small dice) 50 g

Salted bread (crust removed, cut into coarse dice) 50 g

Egg white (for coating) 50 g

Dried bamboo shoot slices (cut into small dice) 50 g

White part of Chinese green onion (cut into small dice) 25 g

Soaked shiitake mushrooms (cut into small dice) 15 g

Garlic cloves (cut into small dice) 15 g

Soy sauce (part for coating, part for stir-frying) 15 g

Cooked green pea kernels 50 g

Ground pepper 1.5 g

Cooking wine 10 g

White sugar 15 g

Dried starch (for coating) 15 g

Monosodium glutamate (MSG) 5 g

Sesame oil 5 g

Chicken broth 100 mL

Soybean oil (for deep frying) 500 g (150 g actual usage)

Instructions

Prepare and cut ingredients

Debone the quail, remove the head, neck, tail, feet and wings, wash clean; cut the quail meat into 1.5 cm cubes; cut the lean pork into 1.5 cm cubes as well, mix with the quail cubes, add 5 g soy sauce, 2.5 g MSG, 0.5 g ground pepper, egg white and dried starch for coating; remove the crust from the bread and cut into coarse dice, cut bamboo shoots, shiitake mushrooms, Chinese green onion white parts, dried bamboo shoot slices and garlic cloves into small dice respectively

Process quail offal and trimmings

Split the quail head and neck into two pieces, trim the tips of the feet, split the tail, remove the gamey parts and wash clean; remove the fascia from the quail liver and gizzard, wash clean, then cut into coarse dice

Deep fry the main ingredients

Heat a clean wok, add soybean oil, heat to medium heat, add the bread dice and fry until golden and crispy, remove, drain oil and place on a plate; immediately add the quail dice and pork dice, stir to separate, fry until 80% cooked, remove; then add the quail heads, feet, wings, gizzards and livers to the wok and fry until cooked, pour into a colander to drain oil

Stir-fry to finish the dish

Heat the wok over high heat, add a small amount of soybean oil, heat to medium heat, add winter bamboo shoots, shiitake mushrooms, Chinese green onion white parts, water chestnuts, garlic and cooked green pea kernels, stir-fry for 2 minutes; then add cooking wine, white sugar, 10 g soy sauce, 2.5 g MSG, ground pepper and chicken broth, stir to mix evenly, add the pre-fried quail dice, pork dice and sesame oil, stir-fry over high heat for about 1 minute, toss a few times, pour over the fried bread dice, then place the pre-fried gizzards and livers on top, shape into the form of a quail, then arrange the pre-fried quail heads, feet and wings around the quail shape, and serve