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Honey soy quail on fried wild rice
Honey soy quail on fried wild rice
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Impressive gourmet Asian-style quail on wild rice.
Ingredients:
  • 4 (about 200g each) whole fresh quails
  • 57.20 gm honey
  • 42.00 gm dark soy sauce
  • 2 tsp finely grated fresh ginger
  • 2 garlic cloves, crushed
  • 1/4 tsp Chinese five spice
  • 2 x 100g pkts wild rice
  • 9.20 gm peanut oil
  • 80g (1/2 cup) unsalted cashew nuts
  • 2 eggs, lightly whisked
  • 100g shiitake mushrooms, thinly sliced
  • 100g snow peas, trimmed, thinly sliced diagonally
  • 4 green shallots, ends trimmed, thinly sliced diagonally
  • 21.00 gm dark soy sauce
  • 125.00 ml loosely packed coarsely chopped fresh coriander
Instructions:
  • Rinse quail thoroughly inside and out under cold running water, then dry with paper towels. Cut quail along both sides of the backbone using kitchen scissors and discard backbones. Halve the quail and place in a glass or ceramic dish. In a jug, mix honey, soy sauce, ginger, garlic, and five spice together, then pour the mixture over the quail. Cover with plastic wrap and refrigerate for 1 hour to enhance the flavors.
  • Preheat your oven to 180°C. Place the quail and marinade in a roasting pan. Roast in the preheated oven, basting occasionally with the marinade, for 30 minutes or until the juices run clear when a skewer is inserted into the thickest part of the breast.
  • While the rice is cooking, heat half of the oil in a wok over high heat until smoking. Stir-fry cashews for 2 minutes until toasted. Transfer to a plate. Cook half of the egg in the wok until set, then transfer to a plate. Repeat with the remaining egg. Roll up omelettes tightly and slice thinly.
  • Heat the rest of the oil in the wok over high heat, then quickly stir-fry the mushrooms for 1 minute. Add in the rice, cashews, omelette, snow peas, shallot, and soy sauce. Stir-fry for 2 minutes until everything is hot. Take it off the heat and mix in the fresh coriander. Enjoy!
  • Divide the fried rice onto individual plates, then garnish with quail before serving promptly.

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