Braised Quails in Soy and Oyster Sauce
If you’re interested in different Asian spices, try the Braised Quails in Soy and Oyster Sauce. Black cardamom, star anise, clove and dried tangerine peel to…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at asianinspirations.com.au.
Cooking tools:
- Kitchen scale
- Measuring cup
- Kettle
- Mixing bowl
- Saucepan
- Stove
- Reusable sachet bag
- Spoon
- Tongs
- Ladle
- Pastry brush
- Cutting board
- Chef's knife
- Serving platter
Ingredients
- 900g quails (cleaned)
- Oil
- 10g ginger
- 10g spring onion
- 3g black cardamom
- 3g star anise
- 10g cinnamon
- 2g liquorice
- 3g clove
- 3g dried tangerine peel
- 5g sand ginger
- 1g Luo Han Guo / monk fruit
- 8g red yeast rice
- 100g maltose
- 350ml stock
- 300g Lee Kum Kee Premium Soy Sauce
- 20g Lee Kum Kee Premium Oyster Sauce
- 50g Lee Kum Kee Chinese Marinade
- 30g rock sugar
- 20ml Shaoxing wine
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