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Chim Cut Chien Don – crispy spiced quail

Chim Cut Chien Don – crispy spiced quail

Ingredients

Marinade

  • 1 teaspoon dark soy
  • 1 tablespoon soy sauce
  • 1 ½ teaspoon salt
  • 2 teaspoons sugar
  • ½ teaspoon five spice
  • ½ teaspoon ground ginger
  • 2 star anise, crushed
  • 1 ½ teaspoons shaoxing cooking wine
  • 125 ml water

Quails

  • 6 quails
  • 2 litres vegetable oil for deep frying
  • 1 tomato, sliced
  • 2 Lebanese cucumber, sliced
  • 1 bunch watercress
  • Salt, pepper and lemon dipping sauce to serve

Muoi Tieu Chanh – salt, pepper & lemon dipping sauce

  • 2 tablespoons lemon juice
  • ½ teaspoon salt
  • 1 teaspoon fine white pepper
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Method

For the quails

  1. Combine the marinate ingredients together in a bowl and mix well. Cut off the neck and cut the quails along the breast bone to open out flat. Wash away any remaining viscera under cold water, then pat dry with paper towel. Add quails to marinate and leave to marinate for 2 hours in the fridge.
  2. Put oil in a wok or large saucepan over high heat and heat to 180 degrees C. Meanwhile remove the quails from marinate and pat dry with paper towel. Fry the quails for 5 minutes or until crisp and golden. Remove from oil then onto paper towel and chop into quarters.
  3. Serve with tomato, cucumber and watercress, and dip quail into salt, pepper and lemon dipping sauce.
  5. Combine all ingredients and mix well
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