Vietnamese Fried Quail In 5 Flavors
From elgourmand2 8 years ago
- 30 min to make
- Serves 4
I love pigeon but they are a cramp to pluck and clean. However, the pigeon flock was getting out of hand so I traded one of the village lads a dozen birds for plucking and cleaning a dozen for me and this recipe. Read more His mother sent me a nice hunk of Imu pork the next Sunday. Whatever birds you use, you won’t be plucking them so no worries. I used two pigeons per serving. A really nice change from roasted pigeon. See less
Ingredients
- • 2 lbs. (1 kg) quail, pigeon, Cornish game hens, etc. shopping list
- • 1 tsp. 5 flavors powder; Chinese five spice. shopping list
- • 2 Tbs. honey. shopping list
- • 1 Tbs. oyster oil. shopping list
- • Minced garlic to taste. shopping list
- • 1 Tbs. raw sugar. shopping list
- • Salt and FG pepper to taste. shopping list
- • 1 tsp. rice vinegar. shopping list
- • 1 Tbs. soy sauce. shopping list
- • Tomatoes, onion, lettuce, etc. for the salad. shopping list
How to make it
- For Quail:
- 1. Clean the birds really well. Rinse and dry.
- 2. Marinate with 5 flavors powder, honey, oyster oil, sugar, salt, soy sauce and minced garlic. Mix well, cover and put in fridge overnight.
- 3. Next day, bring to room temp, heat the oil and fry over medium heat, turning occasionally, until cooked through.
- 4. Remove from oil and drain.
- For the salad:
- 1. Clean and slice tomatoes thin.
- 2. Peel and slice the onion, thin.
- 3. Soak sliced onion in a bowl with a little pepper, 1 tsp. vinegar, 1 tsp. sugar, ½ tsp. salt, a little olive oil, wait for 5 minutes.
- 4. Prep the lettuce, tear into short pieces.
- To finish:
- 5. Arrange salad on plate, some sliced tomatoes on top.
- 6. Put fried birds on the salad and pour the mixture in step 3 on meat.
- 7. Serve with steamed rice.
People Who Like This Dish 2
- Ladybug_MrsJ Ottawa, Canada
- clbacon Birmingham, AL
- elgourmand2 APia, Samoa
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