Crispy and Flavorful Roasted Quail
Materials
| Quail | 6 pieces |
| Dark Soy Sauce | 3 tablespoons |
| Cooking Wine | 2 tablespoons |
| Salt | 1 teaspoon |
| Sugar | 1.5 teaspoons |
| Oyster Sauce | 1 tablespoon |
| Cumin Powder | 2 teaspoons |
| Five-Spice Powder | 1 teaspoon |
| White Sesame | 2 tablespoons |
| Onion | Half |
| Honey Water | As needed |
How To Make
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Start with freshly killed quails from the market. Clean them and pat dry with kitchen paper.
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Chop half an onion into chunks and place it in a large bowl with the quails.
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Add 3 tablespoons of dark soy sauce, 2 teaspoons of cumin powder, 1 teaspoon of paprika, 1 teaspoon of five-spice powder, 1 tablespoon of oyster sauce, 2 tablespoons of cooking wine, 1.5 teaspoons of sugar, 1 teaspoon of salt, and a suitable amount of white sesame.
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Here’s a close-up of the added seasonings.
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Mix everything thoroughly by hand, ensuring each quail is coated in the marinade.
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Refrigerate and marinate for 6 hours.
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Line a baking tray with aluminum foil and baking paper. Wrap the tips of the quail legs and wings in foil to prevent burning.
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Brush the quails with a mixture of honey and water.
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Preheat the oven to 200 degrees Celsius and bake for 50 minutes.
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After 25 minutes, take the quails out, flip them over, and brush with a little more honey water.
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The finished dish looks delicious, and biting into one is simply irresistible!
