Stir Fried Quails Recipe
Ingredients
| Quails | 6 | |
| Water chestnuts | 8 Ounce | |
| Bamboo shoots | 8 Ounce | |
| Spring Onions - 6, cut diagonally into 3inch 7-5 cm segments | ||
| Oil - 5 fluid ounce 150ml, preferably ground nut | ||
| Chicken Stock - 10 fluid ounce 300ml | ||
| Oyster sauce | 2 Tablespoon | |
| Sugar | 2 Teaspoon | |
| Cornflour - 2 teaspoons, mixed with 2 teaspoons water | ||
| Dry Sherry OR Rice Wine - 2 tablespoons | ||
| Light soy sauce | 2 Tablespoon (FOR MARINADE) | |
| Cornflour | 1 Tablespoon (FOR MARINADE) | |
| Sesame oil | 2 Teaspoon (FOR MARINADE) | |
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.
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.
Chef
