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Stir Fried Quails

chef.jackson's picture
Ingredients
  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
  Sugar 2 Teaspoon
  Cornflour 2 Teaspoon, mixed with 2 teaspoons water
  Water 2 Teaspoon
For marinade
  Dry sherry/Rice wine 2 Tablespoon
  Light soy sauce 2 Tablespoon
  Cornflour 1 Tablespoon
  Sesame oil 2 Teaspoon
Directions

GETTING READY
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.

MAKING
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.

SERVING
11. Serve hot immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Appetizer
Method: 
Fried
Ingredient: 
Poultry
Interest: 
Gourmet, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
50 Minutes
Servings: 
6

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