Name: Sake marinated quail
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 12 quails (2kg); 3/4 cup (180ml) sake; 2/3 cup p (160ml) sweet sherry; 1/2 cup (110g) light brown sugar; 1/3 cup (80ml) light soy sauce; 2 tablespoon mirin; 3 green onions (scallions), chopped; 8 centimetre piece fresh ginger (40g), grated; 4 clove garlic, crushed; vegetable oil, for deep-frying; 1 tablespoon cornflour (cornstarch); 1/2 cup (125ml) chicken stock

Ingredients

12 quails (2kg)

3/4 cup (180ml) sake

2/3 cup p (160ml) sweet sherry

1/2 cup (110g) light brown sugar

1/3 cup (80ml) light soy sauce

2 tablespoon mirin

3 green onions (scallions), chopped

8 centimetre piece fresh ginger (40g), grated

4 clove garlic, crushed

vegetable oil, for deep-frying

1 tablespoon cornflour (cornstarch)

1/2 cup (125ml) chicken stock

Method

1.Tie quail legs with string; tuck wings under body. Bring large saucepan of water to the boil, add quail to water in batches, simmer 2 minutes; drain quail, discard water.

2.Combine quails, sake, sherry, sugar, sauce, mirin, onion, ginger and garlic in large bowl. Cover; refrigerate 4 hours or overnight, turning quails occasionally.

3.Drain quails; reserve marinade. Heat oil in large saucepan; deep-fry quails, in batches, until browned and tender. Remove from pan. Drain on absorbent paper; keep warm.

4.Meanwhile, bring reserved marinade to the boil in frying pan. Reduce heat; simmer until reduced by one-third. Stir in blended cornflour and stock; stir until sauce boils and thickens.

5.Serve quail with sauce.

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