Fried quail, chinese style
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Looing Sauce; see * Note |
| 4 | Quails; split in half | |
| 4 | cups | Peanut oil; for deep-frying |
Directions
* Note: See the "Looing Sauce" recipe which is included in this collection.
Bring the Looing Sauce to a boil and put in the quails. Bring back to a simmer and cook for 4 minutes. Remove quails from the sauce, drain and pat dry with paper towels. Deep-fry in oil at 375 degrees until golden, about 3 minutes. Do not overcook. This recipe serves 6 to 8 as part of a Chinese meal.
Comments: This is a delicious dish. Since the bird is simmered first in the looing sauce it is very moist, even after a quick deep-frying.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 02-12-1992 issue - The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
10-06-1995
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.