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The Hirshon Vietnamese Quail – Cút Chiên


  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours

Ingredients

Scale
  • 2 ounces rock sugar (preferred) or 2 tablespoons granulated sugar
  • 1 ounce fresh ginger, grated
  • 4 shallots, minced
  • 4 garlic cloves, minced
  • 1/8 cup soy sauce
  • 1/8 cup Chinese Shaoxing rice wine (preferred) or dry sherry
  • 3 tablespoons hoisin sauce
  • 1 tablespoon top-quality fish sauce
  • 1 tablespoon brandy (optional)
  • ½ teaspoon five-spice powder
  • ½ teaspoon freshly ground black pepper
  • 3 Star Anise points, ground to powder in a spice grinder
  • 8 quail or 2 rock cornish game hens – order from here http://dartagnan.com/
  • ½ cup homemade or canned low-salt chicken stock
  • oil for deep-frying
  • watercress, for garnish + a few drops sesame oil (I prefer Kadoya brand)
  • ***
  • Salt, Pepper and Lime Dip (Muoi Tieu Chanh) (per person)
  • 1 teaspoon kosher salt
  • 1 teaspoon coarsely-ground pepper
  • ½ lime

Instructions

  1. Cut each quail in half lengthwise and wipe out the body cavity with paper towels. If the quails have been frozen, dry them well after defrosting.
  2. In a mortar, pound or crush the rock sugar, ginger, shallots and garlic to a fine paste. In a small nonreactive saucepan, mix the paste with all the other ingredients (except the last 4 listed in the recipe). Stir to combine. Bring the liquid to a boil and stir until the sugar dissolves. Allow to cool slightly. Add the quail and turn to coat evenly. Marinate, turning occasionally, for at least 2 hours or overnight.
  3. Drain the quail. Heat 3 inches of oil in a clean wok or deep fryer to 365 F (or until bubbles form around a dry wooden chopstick when inserted in the oil). This temperature must be maintained for the entire frying process.
  4. Add the quail, a few pieces at a time, and fry, turning once, until golden brown, about 2 minutes (longer if using rock cornish game hen). Drain on paper towels and serve immediately on a serving platter lined with watercress and dressed with a few drops of sesame oil.
  5. Salt, Pepper and Lime Dip (Muoi Tieu Chanh)
  6. Combine salt and pepper, squeeze lime juice into the mixture and stir well.
  • Category: Recipes

Nutrition

  • Calories: 1637.67 kcal
  • Sugar: 23.99 g
  • Sodium: 2087.31 mg
  • Fat: 106.94 g
  • Saturated Fat: 27.25 g
  • Trans Fat: 0.04 g
  • Carbohydrates: 43.52 g
  • Fiber: 5.44 g
  • Protein: 120.2 g
  • Cholesterol: 679.98 mg
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