Stir-fried Quail Floss

Name: Stir-fried Quail Floss
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Chinese
Ingredients: 3 quail (slaughtered, heads, feet and wings removed and boned, heads cut in half); 100 g lean pork (minced); 75 g liver sausage (cut into rice-sized pieces); 25 g wet shiitake mushroom pieces; 75 g egg yolks; 5 g minced scallion; 0.5 g minced garlic; 1 g minced ginger; 450 g bamboo shoot rice (blanched in boiling water, moisture squeezed out); 10 g dry cornstarch; 75 g wet tapioca starch (used in portions); 0.5 g thickening stock; 15 g Shaoxing wine; 10 g dark soy sauce (used in portions); 2.5 g chili powder; 2.5 g sesame oil; 10 g oyster sauce; 2 plates sterilized lettuce slices; 500 g lard (or peanut oil, 100 g consumed)

A Cantonese-style dish of finely minced quail and lean pork, stir-fried with a medley of seasonings until fragrant and tender-crisp.

55 min

Easy

0 favorites

Ingredients

quail (slaughtered, heads, feet and wings removed and boned, heads cut in half) 3

lean pork (minced) 100 g

liver sausage (cut into rice-sized pieces) 75 g

wet shiitake mushroom pieces 25 g

egg yolks 75 g

minced scallion 5 g

minced garlic 0.5 g

minced ginger 1 g

bamboo shoot rice (blanched in boiling water, moisture squeezed out) 450 g

dry cornstarch 10 g

wet tapioca starch (used in portions) 75 g

thickening stock 0.5 g

Shaoxing wine 15 g

dark soy sauce (used in portions) 10 g

chili powder 2.5 g

sesame oil 2.5 g

oyster sauce 10 g

sterilized lettuce slices 2 plates

lard (or peanut oil, 100 g consumed) 500 g

Instructions

Fry heads, feet and wings

Cut off, debone and halve the heads of the slaughtered quails, coat the heads, feet and wings with dry cornstarch, then fry thoroughly in a wok of oil and set aside.

Make quail floss

Mince the quail, lean pork and chicken fat separately, then mix to form quail floss; cut the liver sausage into rice-sized pieces.

Prepare bamboo shoot rice

Blanch the bamboo shoot rice in boiling water, squeeze out all moisture, then stir-fry over low heat in a wok until dry.

Prepare bowl sauce

Add oyster sauce, dark soy sauce (5 g), white pepper, sesame oil and wet tapioca starch (20 g) to the thickening stock, and mix to make a bowl sauce.

Stir-fry and plate

Mix the egg yolks, wet tapioca starch (40 g) with the quail floss evenly, then stir-fry in a wok until fragrant. Add stock, wet shiitake pieces, minced scallion, minced garlic, bamboo shoot rice, minced ginger and dark soy sauce (5 g), stirring to combine. Splash in Shaoxing wine, add the bowl sauce and stir-fry until well coated. Stir in the finishing oil until evenly combined, then transfer to a serving plate. Arrange the fried quail heads, feet and wings on top, and serve alongside two plates of sterilized lettuce slices.