Chim Cút Rôti Chiên Giòn (Fried Quails)

RECIPE: Chim Cút Rôti Chiên Giòn (Fried Quails)

*

Ingredients

For  Fried Quails

A pack of 6 Quails, washed thoroughly with salt, pat dried with paper towel

2 tablespoons chopped Garlic

2 tablespoons chopped Shallots

1/4 cup Soy Sauce

1/4 cup (4 tablespoons) Brown Sugar

3 tablespoons Oil

1/2 -1 teaspoon Pepper

1 teaspoon Five Spice Powder

1/2 tablespoon Curry Powder

Oil, for deep fry


For Black Sticky Rice

2 cups Black Rice, soaked overnight, rinsed

1 1/2 cups Water 

1/2 teaspoon Salt

2 Thousand Year Eggs, cooked and diced (optional)

1-2 Chinese Sausages ( (lạp xưởng), boiled and diced (optional)

1/2-1 carrot, diced, boiled and drained (optional)


For Fried Sweet Potatoes

3 Sweet Potatoes, peeled, washed and pat dry with paper towel, cut into 1/3 inch round pieces

*

Making Black Sticky Rice 

In a large bowl, mix black rice and salt well.  Add 1 1/2 cups of water.  

In a large pot or a steamer, add 1/3 pot of water.  If use a pot as a steamer, place a small bowl on the bottom of the water pot then place a bowl of black rice on top.  Cover the steamer or a pot and cook for about half an hour or until black sticky rice is soft enough.  To improve taste and texture, mixed in diced egg, carrot, and sausage. Set it aside.

*

Making Fried Quails

Combine the marinate ingredients together in a bowl and mix well.  Add quails to marinate and leave to marinate for at least 1 hour or overnight  in the fridge.

Put oil in a wok or a saucepan over high heat. To tell when oil is hot enough for deep frying, dip a chopstick l into the oil as it heats up. If the oil starts to bubble steadily, then the oil is hot enough for frying. Reduce the heat to medium low. Remove the quails from marinate and fry the quails for 5 minutes or until crisp and golden. During the frying process, use a strainer to remove the marinated garlic and shallots and save it. Remove quails from oil then place onto paper towel. Brush quails all over with melted butter for a glossy finish and enhanced flavor. 

*

Making Roti Sauce

In a saucepan, cook the left over marinate sauce over medium heat for about a couple minutes.  Pour into a small bowl and serve it as a roti sauce.  Last year, instead of deep frying, I seared the marinated quails then combined the roti sauce with the quails and baked, then broiled for the last couple minutes.

*

Making Fried Potatoes

Use the same oil that you just fried the quails to fry the sweet potatoes.  Remove when potatoes are cooked and golden brown.  Instead of plain fried sweet yam, adding roasted pecans, butter, brown sugar, cinnamon and paprika heightens the aromatic appeal of sweet yam.  Roasted pecan butter sweet yam recipe will be posted soon.

*

Presentation

Serve fried quails with black sticky rice and fried sweet potatoes.  Put the roti sauce on the side for dipping. 


Have a warm, sweet, joyful Thanksgiving!

*

www.vietspices.blogspot.com


Comments