Stir-Fried Quail Slices with Dried Flatfish

Name: Stir-Fried Quail Slices with Dried Flatfish
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 700 g quail (sliced into thin pieces); 15 g dried flatfish (fried and crumbled); 15 g dried shiitake mushrooms (cut into small pieces); 400 g fresh bamboo shoots (cut into rectangular thin slices); 80 g egg whites; 800 g vegetable oil (about 70 g actually consumed); 15 g cooking wine; 10 g soy sauce; 6 g wet cornstarch (for thickening); 2 g ground white pepper; 10 g salt; 8 g MSG; 10 g scallion (cut into small pieces); 6 g ginger (cut into small pieces); chicken broth, to taste

The rich, aromatic flavor of dadi fish (dried flounder) perfectly brings out the fresh, delicate savoriness of quail. Each slice is smooth, juicy and tender, making this dish ideal for late autumn meals.

40 min

Easy

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Stir-Fried Quail Slices with Dried Flatfish

Ingredients

quail (sliced into thin pieces) 700 g

dried flatfish (fried and crumbled) 15 g

dried shiitake mushrooms (cut into small pieces) 15 g

fresh bamboo shoots (cut into rectangular thin slices) 400 g

egg whites 80 g

vegetable oil (about 70 g actually consumed) 800 g

cooking wine 15 g

soy sauce 10 g

wet cornstarch (for thickening) 6 g

ground white pepper 2 g

salt 10 g

MSG 8 g

scallion (cut into small pieces) 10 g

ginger (cut into small pieces) 6 g

chicken broth to taste

Instructions

Step 1

First slice the quail meat into thin pieces and mix evenly with the cooking wine, soy sauce, and a small pinch of salt. Then add the egg whites and wet cornstarch and mix well.

Step 2

Pour oil into the wok and heat over medium-high to 70–80% hot. Add the dried flatfish and fry until crumbled, then remove and drain off the oil.

Step 3

Cut the fresh bamboo shoots into rectangular thin slices. Also cut the shiitake mushrooms, scallion, and ginger into small pieces.

Step 4

Using the hot oil remaining in the wok, blanch the bamboo shoot slices; once cooked, remove and drain. Leave a thin layer of oil in the wok and, over high heat, add the fried bamboo shoot slices. Add the scallion and ginger and stir-fry until fragrant, then add the cooking wine to season. Add the quail slices, followed by the chicken broth, shiitake mushrooms, cooking wine, soy sauce, salt, MSG, scallion, ginger, and ground white pepper, and stir-fry evenly. Finally, thicken with the wet cornstarch, stir-fry until the sauce has dried, and plate up.