There are many different varieties of recipes when it comes to lacquered quail. However, this one comes from the Chinese cuisine.
Ingredients: (Serves 4)
- 4 x 500 g (1 lb 2 oz) quail
- 4 slices ginger
- 4 scallions (spring onions), chopped
- 4 tablespoons light soy sauce
- 3 tablespoons dark soy sauce
- 3 tablespoons Shaoxing rice wine
- 4 tablespoons rock (lump) sugar
- 1 teaspoon salt
- 2 cinnamon sticks
- 2 star anise
- 1 liter (35 fl oz/4 cups) chicken stock
- Oil for deep-frying
Method:
Blanch the quail in a pan of boiling water for 2 minutes, then remove and drain.
Combine the remaining ingredients except the oil in a clay pot or casserole and bring to a simmer.
Add the quail, cover and simmer for 20 minutes. Remove from the heat, take out the quail and leave to dry for at least 1 hour.
Fill a wok one-quarter full of oil. Heat the oil to 190°C (375°F), or until a piece of bread fries golden brown in 10 seconds when dropped in the oil. Fry the quail until they are very crisp and brown. Drain well and sprinkle with salt. Using a cleaver, cut the quails through the bones into bite-sized pieces and serve.
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