Chinese Style Quail With Seasoned Salt Recipes

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CHINESE ROASTED QUAIL



Chinese Roasted Quail image

Juicy, tender quail your whole family will enjoy. Double the recipe as they will surely ask for seconds and thirds! Serve with jasmine rice or a crisp green salad with a tangy vinaigrette dressing.

Provided by The D Family

Categories     World Cuisine Recipes     Asian     Chinese

Time 2h45m

Yield 4

Number Of Ingredients 7

¾ cup water
½ cup soy sauce
¼ cup oyster sauce
2 tablespoons white sugar
1 teaspoon xa xiu powder
½ teaspoon Chinese five-spice powder
6 whole quails, halved lengthwise

Steps:

  • Whisk together water, soy sauce, oyster sauce, sugar, xa xiu powder, and five-spice powder in a large glass or ceramic bowl. Add halved quails and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 hours.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Remove quail from the marinade, shake off excess, and place cut-sides up on a broiler pan. Discard the remaining marinade.
  • Broil in the preheated oven until juices run clear, about 20 minutes. Turn on the broiler and flip quail so cut-sides are facing down. Broil until skin is browned and slightly crispy, about 5 minutes, keeping a constant eye on the oven to prevent burning. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 360.3 calories, Carbohydrate 9.9 g, Cholesterol 124.3 mg, Fat 19.8 g, Fiber 0.3 g, Protein 34.2 g, SaturatedFat 5.5 g, Sodium 2000.2 mg, Sugar 6.8 g

CHINESE-STYLE QUAIL WITH SEASONED SALT



Chinese-Style Quail With Seasoned Salt image

Provided by Elaine Louie

Categories     dinner, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 9

8 partly boned quail
1/3 cup kosher salt
1 teaspoon Sichuan peppercorns
1 star anise
1 small fragment cinnamon stick (about 1/3 inch)
2 teaspoons dark Chinese soy sauce
1 1/4 teaspoons sugar
Peanut oil for frying
Fresh coriander sprigs for garnish

Steps:

  • Check quail for any stray bone fragments or feathers. If there are V-shaped grilling pins protruding (these shape the partly boned birds), leave them in place. Rinse, and pat dry with paper towels.
  • In small skillet or saute pan, combine salt, peppercorns, star anise and cinnamon. Place over high heat, and stir or shake until peppercorns begin to smoke. Set aside, and allow to cool.
  • Place soy sauce in mixing bowl, add quail, and turn until they are lightly coated. Sprinkle the salt mixture (avoid the whole spices) sparingly inside the quail, and somewhat liberally outside. Put quail on a rack to dry at room temperature for 1 hour.
  • While quail are drying, remove whole spices (peppercorns, star anise, cinnamon) from the salt, and grind them in spice grinder to a coarse powder. Add all of the remaining salt to the powder, and continue to process until finely ground. Transfer mixture to small serving bowl. Add sugar, and mix well. Set aside.
  • In large, wide saucepan over medium-high heat, add peanut oil to a depth of at least 2 inches, and heat to about 375 degrees. Add quail, in batches if necessary, and fry until lightly golden, about 3 minutes. Remove, and drain on paper towels.
  • To serve, remove grilling pins. Use large chef's knife or cleaver to cut each bird in half lengthwise and then diagonally under each thigh. The meat should be slightly pink. Arrange on large platter, and garnish with coriander sprigs. Pass the ground seasoned salt separately for dipping.

Nutrition Facts : @context http, Calories 753, UnsaturatedFat 44 grams, Carbohydrate 3 grams, Fat 63 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 14 grams, Sodium 605 milligrams, Sugar 1 gram

FRIED QUAIL WITH SPICY SALT



Fried Quail With Spicy Salt image

Make and share this Fried Quail With Spicy Salt recipe from Food.com.

Provided by JustJanS

Categories     Quail

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

4 teaspoons salt
2 teaspoons szechuan peppercorns, crushed
1 teaspoon Chinese five spice powder
4 quail
1 teaspoon salt and pepper, mix (see above)
1 teaspoon sugar
1 tablespoon light soy sauce
1 tablespoon rice wine
2 -3 tablespoons plain flour (all purpose)
oil (for deep frying)
lemon wedge, to serve

Steps:

  • To make the spicy salt and pepper, combine the ingredients and dry fry over a low heat for 2-3 minutes or until aromatic.
  • Split each quail in half down the middle and clean well.
  • Marinate with the teaspoon of spicy salt and pepper, sugar, soy and rice wine for 2-3 hours, turning frequently.
  • Coat each quail piece in flour, dustin off the excess.
  • Fill a wok to 1/4 full with oil and heat the oil to 190c.
  • Fry the quail for 2-3 minutes each side then remove from the wok and drain on kitchen paper.
  • Serve with the lemon wedges on the side.

Nutrition Facts : Calories 234.6, Fat 13.2, SaturatedFat 3.7, Cholesterol 82.8, Sodium 2634.8, Carbohydrate 4.3, Fiber 0.1, Sugar 1.1, Protein 22.3

SOUTHERN STEAMED QUAIL



Southern Steamed Quail image

Provided by Food Network

Time 1h7m

Yield 4 to 5 people, 2 quail each

Number Of Ingredients 8

8 to 10 quail
Salt and pepper
Garlic powder
Seasoning salt
2 cups flour
Oil (recommended Crisco)
16 ounces chicken broth
1 cup white wine

Steps:

  • Wash quail and pat dry with paper towels. Lightly season each bird with salt, pepper, garlic powder, and seasoning salt. Cover and efrigerate for at least 2 hours. Pour flour into a gallon plastic bag. Taking 2 quail at a time, put them in the flour and shake off excess.
  • Preheat the oven to 325 degrees F.
  • Next, fry the quail in a pan or Dutch oven. You'll want to fill your cooking pan 1/2 way full with oil and heat to 350 degrees F. Fry until lightly brown, approximately 8 to 10 minutes. Place the birds in a baking dish as they are removed from the oil. Pour the chicken broth around quail, but do not pour it directly on top of the birds. Broth should come 1/3 up the side of the bird. You may need more than 16 ounces of broth depending on the size of your quail. Pour wine around the birds. Cover the dish with foil and bake for about 35 minutes. Remove foil and cook for another 5 to 10 minutes.

SPICE-RUBBED QUAIL



Spice-Rubbed Quail image

Provided by Ruth Cousineau

Categories     Game     Broil     Marinate     Lime     Quail     Spice     Fall     Molasses     Gourmet

Yield Makes 4 servings

Number Of Ingredients 11

8 (4- to 5-ounce) semi-boneless quail
1 teaspoon salt
3/4 teaspoon black pepper
Scant 1/2 teaspoon cayenne
Scant 1/2 teaspoon ground allspice
1/2 cup chicken broth
1/4 cup fresh lime juice
3 tablespoons mild molasses
2 tablespoons finely chopped scallion
1 tablespoon unsalted butter
3 tablespoons olive oil

Steps:

  • Marinate quail:
  • Wash quail and pat dry. Stir together salt, black pepper, cayenne, and allspice and rub all over quail. Arrange quail in 1 layer in a baking pan and marinate, covered and chilled, at least 1 hour.
  • Make sauce:
  • Simmer broth, lime juice, molasses, and scallion in a small heavy saucepan, uncovered, stirring occasionally, until slightly thickened, 8 to 10 minutes. Remove from heat and whisk in butter until incorporated. Season sauce with salt and pepper and keep warm.
  • Broil quail:
  • Arrange oven rack so that top of quail (on top of broiler pan) will be 2 inches from heat, then preheat broiler.
  • Lightly oil broiler pan and heat under broiler until hot. Brush quail (on both sides) with olive oil and broil 2 inches from heat, turning once, until just cooked through, 6 to 10 minutes total.
  • Serve quail drizzled with sauce.

BROILED QUAIL WITH GINGER, SOY, AND CILANTRO



Broiled Quail with Ginger, Soy, and Cilantro image

Yield Serves 4

Number Of Ingredients 9

6 whole jumbo quail (6 to 8 ounces each)
1/2 cup packed fresh cilantro leaves
2 tablespoons minced peeled fresh gingerroot
2 tablespoons soy sauce
2 teaspoons ground cumin
2 teaspoons ground coriander seeds
1/4 cup corn or canola oil
freshly ground black pepper
2 to 3 tablespoons water

Steps:

  • With poultry shears or a sharp knife cut off necks, feet, and first 2 wing joints of each quail and discard. Cut out and discard backbones and halve each quail lengthwise through breast. Arrange quail halves in one layer in a shallow flameproof baking pan.
  • Chop cilantro and in a small bowl stir together with gingerroot, soy sauce, cumin, ground coriander, and oil. Spoon marinade over quail, turning to coat and rubbing marinade into both sides. Marinate quail, covered and chilled, at least 1 hour and up to 12.
  • Preheat broiler.
  • Season quail lightly on both sides with pepper and salt and arrange, skin sides up, in pan with marinade. Broil quail 3 to 4 inches from heat 5 to 7 minutes. Turn quail over and baste with pan juices. Broil quail 2 to 3 minutes more, or until cooked to barely pink for medium.
  • Transfer quail to a platter and pour off fat from pan. On stovetop deglaze pan with water over moderate heat, stirring and scraping up brown bits. Spoon pan juices over quail.

ASIAN STYLE QUAIL



Asian Style Quail image

Make and share this Asian Style Quail recipe from Food.com.

Provided by JustJanS

Categories     Quail

Time 50m

Yield 4 serving(s)

Number Of Ingredients 5

6 quail
1 tablespoon salt
3 tablespoons hoisin sauce
1 tablespoon dry sherry or 1 tablespoon rice wine
1 tablespoon light soy sauce

Steps:

  • Preheat the oven to 240C degrees /475F degrees .
  • Rinse quail, then dry them well with kitchen paper and rub each one inside and out with a little salt.
  • Mix the sauce ingredients in a small bowl. Rub each of the quail inside and out with this sauce.
  • Put the quails in a small roasting pan and put them into the oven for 5 minutes. Then turn the heat down to 180C degrees /350F degrees and continue to roast the birds for another 20 minutes.
  • Turn off the oven and leave them there for another 5 minutes.
  • Take them out of the oven and let them rest for another 10 minutes before serving.
  • Serve the quails whole or joint into breast and legs.
  • Arrange on a warm platter.

Nutrition Facts : Calories 358.6, Fat 20.1, SaturatedFat 5.6, Cholesterol 124.6, Sodium 2276.9, Carbohydrate 6, Fiber 0.4, Sugar 3.5, Protein 33

SAVORY QUAIL TAGINE



Savory Quail Tagine image

Quail cooked in savory spices with vegetables in a tagine for a change from the usual. If you do not own a tagine, a Dutch oven will work perfectly well.

Provided by Buckwheat Queen

Categories     Everyday Cooking

Time 1h30m

Yield 2

Number Of Ingredients 11

1 whole quail
2 tablespoons ras el hanout
2 tablespoons olive oil, or more as needed
3 ounces carrots, cut into 1-inch rounds
1 ounce leeks, cut into 1/2-inch rounds
1 clove garlic, peeled and crushed
10 dried apricots
8 ounces potatoes, cut into 1-inch slices
5 cherry tomatoes
1 teaspoon loomi aswad (dried black lime seasoning)
2 tablespoons chopped fresh cilantro

Steps:

  • Rub the ras el hanout onto the entire surface of the quail including beneath the wings and legs. Use all the seasoning. Allow to rest at room temperature for 30 minutes.
  • Preheat oven to 375 degrees F (190 degrees C). Remove the middle rack(s) and place the lower rack on its lowest position.
  • Place a diffuser over stove burner so base of tagine is not in direct contact with it. Place the tagine base on the diffuser and heat over medium heat; add the oil. When oil is hot, add the carrots and leeks. Saute until leeks are tender, about 5 minutes. Separate the leeks into single rounds using a wooden spoon. Push the vegetables to the sides of the tagine and add the quail and garlic. Cook the quail on all sides until nicely browned, about 10 minutes. You may need to add a bit of oil occasionally, depending on the bird's fat content. Remove tagine from heat.
  • Arrange apricots, potatoes, and tomatoes around the edges, leaving the quail uncovered. Sprinkle all ingredients with the loomi aswad.
  • Cover the tagine place in preheated oven. Roast until the internal temperature of the quail has reached 150 degrees F, 35 to 40 minutes.
  • Uncover the tagine and, if desired, brown quail under the broiler 2 to 3 minutes.
  • Sprinkle with fresh coriander before serving. Serve with ice cold milk.

Nutrition Facts : Calories 493.1 calories, Carbohydrate 64.6 g, Cholesterol 41.4 mg, Fat 21.6 g, Fiber 11 g, Protein 16.7 g, SaturatedFat 3.9 g, Sodium 81.1 mg, Sugar 30.2 g

PAN-COOKED QUAIL, VIETNAMESE-STYLE



Pan-Cooked Quail, Vietnamese-Style image

Provided by Mark Bittman

Categories     dinner, easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

8 quail
1 medium onion, chopped
1 tablespoon minced ginger
2 tablespoons minced garlic
1 tablespoon or more freshly ground black pepper
1/4 cup lime juice or rice vinegar
1/2 cup nam pla or soy sauce
4 tablespoons neutral oil, like grapeseed or corn
Chopped fresh cilantro, mint or Thai basil leaves (or a combination), optional
Lime wedges, optional

Steps:

  • Cut along each side of breastbone of each bird, then straight down through where thigh meets body to get 2 semi-boneless halves from each bird. (Don't worry if skin holding thigh and drumstick together separates.) Combine other ingredients except oil, herb and lime wedges and marinate for at least an hour, or overnight in a refrigerator, if you have time.
  • Drain quail of marinade and strain and reserve marinade. Pat birds dry. If you have a skillet large enough to hold quail in one layer, put oil in it; if not, put 2 tablespoons of oil in each of two skillets. Turn heat to high and, when oil is hot, sauté quail, skin-side down, until nicely browned, about 4 minutes. Turn and brown other side for 2 or 3 minutes, or until quail are cooked through. Remove to a platter and keep warm.
  • Lower heat and remove any excess fat from skillet (there may not be any). Add strained marinade, along with 1/4 cup water, and raise heat to high. Cook, stirring and scraping any browned bits from bottom of pan, until liquid is reduced to about 1/4 cup. Spoon over quail and serve immediately, garnished, if you like, with herbs and lime.

Nutrition Facts : @context http, Calories 466, UnsaturatedFat 16 grams, Carbohydrate 10 grams, Fat 27 grams, Fiber 1 gram, Protein 46 grams, SaturatedFat 7 grams, Sodium 2946 milligrams, Sugar 3 grams, TransFat 0 grams

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From foodtolove.co.nz


SALT AND PEPPER CHICKEN - KHIN'S KITCHEN
2020-05-25 Mix all the spice ingredients in a bowl. Set aside. Coat the marinated chicken pieces well with potato starch (flour). Toss the excess flour out before frying. Preheat wok, fill with oil, heat oil to 350°F. Add coated chicken and deep fry for 1-2 mins. Once the chicken start floating, remove from oil and set aside.
From khinskitchen.com


QUAIL RECIPES | FOOD & WINE
2016-12-08 By Food & Wine Updated December 08, 2016. Tweet. Quail is a delicately flavored game bird that can be roasted, broiled or fried. The secret in cooking quail is in the cooking time and when done ...
From foodandwine.com


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