OUR RECIPES
Marinated quail, vong-style
Ingredients to serve 6
- 1/2 cup minced shallots
- 1 tablespoon minced ginger
- 2 tablespoons palm or brown sugar
- 1 tablespoon minced garlic
- 1 tablespoon cracked black peppercorns
- 2 tablespoons 5-spices powder
- 1/4 cup rice vinegar
- 1 cup soy sauce
- 6 quail
- Canola, grapeseed, or other neutral-flavored oil
Combine the shallots, ginger, sugar, garlic, peppercorns, 5-spices powder, vinegar, soy sauce, and 1 cup watter in a medium saucepan and bring to a boil, stirring. Cool.
Cut along each side of the breastbone of each bird, then straight down through where the thigh meets the body; you will obtain 2 semi-boneless halves from each bird.
Strain the cooled marinade, then combine with the quail in a large bowl. Marinate for at least 3 hours, but no more than 24 hours.
When you're ready to cook, drain the quail of the marinade. Place 2 tablespoons oil in one or more large skillets and turn the heat to high. Sauté the quail, skin side down, until nicely browned, about 4 minutes. Turn over and brown the other side for 2 minutes, or until the quail are cooked through. Serve hot.
