adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Five-spice quails with rice and sausage stuffing
0 Likes
Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Elevate your meal with Asian-inspired roasted quails for a gourmet delight.
Ingredients:
  • 12 jumbo quails
  • 250ml (1 cup) chicken style liquid stock
  • 125ml (1/2 cup) Chinese rice wine (shaoxing) (see note)
  • 42.00 gm soy sauce
  • Steamed green beans, to serve
  • Roast potatoes, to serve
  • 2 tsp Chinese five-spice
  • 60ml (1/4 cup) soy sauce
  • 20.00 ml grated ginger
  • 18.40 gm vegetable oil
  • 2 cloves garlic, finely chopped
  • 2 eschalots, finely chopped
  • 2 lap cheong (Chinese red sausages), finely chopped (see note)
  • 90g (1/2 cup) white long-grain rice
  • 500ml (2 cups) chicken style liquid stock
  • 5.30 gm soy sauce
  • 62.50 ml (firmly packed) coriander leaves, finely chopped
  • 35g (1/4 cup) slivered almonds
Instructions:
  • In a large bowl, mix all the ingredients to create the marinade. Add quails and ensure they are coated well. Cover and refrigerate for 1 hour.
  • In a pan over medium heat, warm oil. Sauté garlic, eschalots, and sausages, stirring, for about 3 minutes until eschalots are soft. Add rice, stock, and soy sauce. Bring to a boil, then reduce heat to low-medium. Simmer uncovered for 15 minutes until rice is tender. Remove from heat and mix in lemon zest, coriander, and almonds. Allow to cool.
  • Preheat your oven to 180C. Season the quail cavities, stuff them, tie the legs together with kitchen string, and place them in a large roasting pan. Roast for 30 minutes or until the juices run pale pink when a skewer is inserted into the thigh. Transfer the quails to a platter, cover loosely with foil, and let them rest for 10 minutes before serving.
  • For the gravy, heat the roasting pan over medium heat. Pour in the stock, wine, soy sauce, and sugar. Stir for 1 minute, loosening any browned bits from the bottom of the pan. Simmer for 5 minutes until it thickens. Strain the gravy before serving.
  • Present the quails accompanied by a rich gravy, seasoned beans with cumin, and crispy roasted potatoes.

Similar Recipes