Stewed Quail Recipe



2 whole quails

1 stalk spring onion, chopped

3 cloves garlic, chopped

2 tablespoons corn starch

5-6 tablespoons water

A pinch of salt and sugar to taste

cooking oil for deep frying




1 tablespoon ginger root juice

1 tablespoon running honey

1 tablespoon light soy sauce

1 tablespoon cooking wine

1/2 teaspoon salt



  1. Clean and rinse the bird then cut into four sections and pat dry.

  2. Combine all the seasoning together with the quail pieces and marinate for two to three hours.

  3. Drain the quail pieces then dip it in the corn starch and shake off any excess.

  4. Heat up cooking oil in a non-stick pan or wok over medium heat, put in the quail, deep-fry it until golden brown then remove and set aside.

  5. Heat 3 tablespoons cooking oil in another pan or wok. Add in garlic and saut¨¦ until fragrant then pour in the remaining marinade sauce, water, salt, sugar and the freshly fried quail.

  6. Stir and turn coat them evenly in the syrup. Continue stewed until gravy is slightly sticky.

  7. Remove onto a plate then sprinkle with spring onion and serve hot.

Back to Poultry Recipes

Copyright © 2010 All Rights Reserved

All trademarks are the property of their respective owners.

Contact Us | Terms of Use | Privacy Policy