Whole quail with sticky rice with Chinese sausage Recipe | Food Network UK

Ingredients

• 400g short grain glutinous rice
• 2 Chinese sausages, cut into rounds
• 30g roasted, peeled, and diced chestnuts
• 3 tbsp sugar, more if needed
• 2 tbsp soy sauce
• 2 tbsp dried scallop, reconstituted in water
• 2 tbsp gingko nuts
• 2 tbsp cubed Chinese ham
• 1 tbsp red dates, reconstituted in water
• 1 tbsp shao xing cooking wine
• 1 tbsp dried prawn, finely chopped
• 30g edamame peas
• 30g thinly sliced (on the bias) spring onion greens
• 8 (110g) boneless quail
• 1 spring onion green, blanched, shocked, and squeezed dry
• 80ml soybean oil
• Salt
• freshly ground black pepper
• 1 tsp pulverized fresh ginger, or to taste
• 250ml soybean oil
• 250g garlic chives, cut into 5cm lengths
• Soybean oil to serve