A delicate texture with sweet nutty flavor, a roasted quail entree is an exquisite experience.The golden crispy skin draped with melting quail fat, together with the fragrant aromas of various seasonings, are the workings of this original quail cooking recipe.
Total Time: 60mins Yield: 4 Servings
Prep: 10mins Level: Easy
Through imagination, creativity, and craving for a taste of Asian spices, this quail recipe has been perfected after many years of trials. Seasoned with ginger, green onion, cumin, white pepper, and soy sauce, this cook recipe infuses western roasting technique with an Asian twist. Best complemented with a glass of chardonnay, the roasted quail meat exhibits firm and moist texture and is deeply flavorful. Let the meat melt in your mouth and taste the multitude of flavors burst onto your taste buds. You will forget about the stress and appreciate how happy food can make you feel.
Simple to prepare and Quick to cook, here is the Golden Quail Ginger Roast recipe.
A pack of 6 cleaned quails (can be found in Asian markets)
10 slices of Ginger
2 strands of chopped green onion in 1-in length
5 tablespoons of Light Soy Sauce (more or less to cover every piece of quail evenly)
1-2 tablespoons of Hoisin Sauce
1 tablespoon of Sesame Oil
2 teaspoons of Cumin powder
½ teaspoon of white Pepper powder
¼ teaspoon of salt
Separate the thighs and wings from body and then half the body from top. For effortless cutting, it’s best to use a boning chopper knife. Cutting the quail apart can make the eating experience easier. You don’t have to follow this procedure if you prefer to cook the quail whole.
In a large bowl, marinate the cut quail pieces with all the seasonings stated above. You can leave the wings out if they are too tiny for you. Mix well and turn occasionally. Let the bowl sit in room temperature, no more than 75 °F, for 30 mins. If the room is very warm, put the bowl in the fridge for 45mins.
Warm the oven to 375 °F. Place a desirable amount of meat on a baking tray covered with foil sheet. Save and freeze the rest for the next meal. It’s not recommended to roast everything once because the quail meat doesn’t taste very good after refrigeration.
Roast the quail for 30mins until the skin turns golden and the meat starts sizzling. Alternatively if you want to eat sooner, roast for 20mins, and then microwave the quail in a bowl with plastic wrap tightly covered for 1:30 to 2mins depending on the strength of your microwave. Done!
A tasty flavorful roast quail dish is ready for your enjoyment. Try a slice of roasted ginger with quail breast meat….mmmm, scrumptious!
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August 13, 2011