Braised Quails in Soy and Oyster Sauce
What you’ll need
Ingredients
- 100 g Maltose
- 900 g Quails (cleaned) Oil
- 10 g Ginger
- 10 g Spring onion
- 3 g Black cardamom
- 3 g Star anise
- 10 g Cinnamon
- 2 g Liquorice
- 3 g Clove
- 3 g Dried tangerine peel
- 5 g Sand ginger
- 1 g Luo Han Guo / monk fruit
- 8 g Red yeast rice
- 350 ml Stock
Seasoning
- 300 g Lee Kum Kee Premium Soy Sauce
- 20 g Lee Kum Kee Premium Oyster Sauce
- 50 g Lee Kum Kee Chinese Marinade
- 30 g Rock sugar
- 20 ml Shaoxing wine
Made with
Lee Kum Kee products
How to make it
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Melt maltose in 80g hot water and mix thoroughly.
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Heat some oil in a saucepan. Stir-fry ginger, spring onion and other spices until fragrant and put them in a reusable sachet bag. Put red yeast rice in another bag. Put both sachets into stock and add in the seasoning mix. Simmer mixture over low heat for 40 mins.
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Immerse quails in sauce mixture and braise over low heat for 20-30 mins. Remove quails and spread maltose on skin of quails evenly when hot. Cut quails into pieces. Serve with more sauce if desired.