Quail as an Appetizer
Materials
| Oyster Sauce | 5 tablespoons |
| Soy Sauce | 5 tablespoons |
| Salt | 1 teaspoon |
| Sugar | 2 tablespoons |
| Black Pepper | 1 tablespoon |
| Sichuan Pepper | 1 tablespoon |
| Honey | to taste |
| Green Onion | to taste |
| Ginger | to taste |
| Cooking Wine | 2 tablespoons |
How To Make
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Clean the quails, pluck any remaining feathers, and remove the organs. Marinate with oyster sauce, soy sauce, salt, sugar, black pepper, Sichuan pepper, cooking wine, green onion, and ginger. Marinate for at least half a day.
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Boil the marinated quails with the marinade for half an hour, adding an extra bowl of water. It's best to use a pressure cooker since quail meat can be a bit tough. If using an electric pressure cooker, cook for 30 minutes; if using a regular pressure cooker, cook for 15 minutes. If not using a pressure cooker, boil a bit longer until the meat is tender.
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Once cooked, place the quails on a rack to cool and remove excess moisture. It's best to use a fan to blow on them for about ten minutes.
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Wrap the ends of the quail legs in aluminum foil to prevent burning during roasting.
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Place the quails in the oven, preheated to 150 degrees Celsius, and roast for 25 minutes, brushing with honey water every ten minutes.
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The finished dish is shown in the image above. It's a fantastic appetizer to enjoy with drinks.
