Stir Fried Quails
|Quails||24 Ounce (6 In Number, 4 Ounce / 110 Grams Each)|
|Water chestnuts||8 Ounce, drained, sliced (225 Grams, Fresh / Tinned)|
|Canned bamboo shoots||8 Ounce, rinsed and sliced (225 Grams)|
|Spring onions||6 , cut diagonally into 3 inch segments|
|Oil||5 Fluid Ounce (150Milliliter, Preferably Ground Nut)|
|Chicken stock||10 Fluid Ounce (300 Milliliter)|
|Oyster sauce||2 Tablespoon|
|Cornflour||2 Teaspoon, mixed with 2 teaspoons water|
|Dry sherry/Rice wine||2 Tablespoon|
|Light soy sauce||2 Tablespoon|
|Sesame oil||2 Teaspoon|
1. Defrost the quails if frozen, dry them inside and out with paper towel.
2. Cut each quail into about 6 pieces with a cleaver or sharp knife.
3. In a bowl put all the marinade ingredients and quail and mix them well and let the marinade steep for about 20 minutes.
4. In a wok or large frying pan heat half of the oil, add half of the quails with a slotted spoon and stir fry for 5 minutes or until brown and repeat with the other half of oil and quail.
5. Keep it in a colander or sieve to drain and discard the cooking oil leaving about 1 tablespoon of oil in the pan.
6. Re heat the pan over high heat, add spring onions, (water chestnuts if using fresh) and bamboo shoots, and stir-fry them for about 2 minutes.
7. Now, add the rest of the ingredients and bring the mixture to a boil.
8. Put the quails and cook for about 3 minutes.
9. Toss well to make sure all the quail pieces are thoroughly coated with the sauce.
10. If using tinned water chestnuts, add now and cook for 2 more minutes.
11. Serve hot immediately.