Whole Quail With Sticky Rice With Chinese Sausage
Serves: 2
Kendrick Gleason
1 January 1970
Based on User reviews:
41
Spice
56
Sweetness
48
Sourness
37
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 cups
Glutinous Rice (short grain)3 tbsps
Sugar (more if needed)2 tbsps
Soy Sauce2 tbsps
Nut (gingko)2 tbsps
Ham (cubed chinese)1 tbsp
Cooking Wine (shao xing)1 cup
Pea (edamame)1
SaltDirections:
1
To make the quail with rice: Rinse the rice 2 times in a bowl of cold water and drain
2
In a large ovenproof pot, combine the rice, sausages, chestnuts, sugar, soy sauce, dried scallops, gingko nuts, ham, dates, wine, and dried shrimp
3
Add a scant 3 cups of water, put in a steam oven, and cook until cooked through and soft, 30 to 45 minutes
4
Fold in the edamame
5
Taste and adjust the sugar, soy sauce, and salt
6
Let cool and then fold in the scallions
7
Stuff about 1/2 cup of the rice mixture into each quail
8
To make the scallion oil: Put the scallions in a bowl, cover with the oil, and season with salt and pepper, to taste
9
Puree in a blender and strain through a very fine-mesh sieve, gently pressing to extract the pulp
10
Add the ginger, to taste
11
To make the garlic chives: In a small skillet heat the oil over medium heat
12
Saute the garlic chives, seasoning with salt, until slightly caramelized
13
You can add a bit of water to help cook the chives through before burning, if needed
14
To serve: Preheat the oven to 500 degrees F
15
Heat a large skillet with a little oil
16
Sear the birds breast side down and then put in the oven until golden, 2 to 3 minutes
17
Then turn the birds and repeat the process on the other side, cooking until the birds are cooked and the rice is heated through
18
Serve the whole quail on a bed of chive buds with a few dots of scallion oil to garnish the plate