Steamed quail, a Cantonese culinary gem, offers a surprisingly delicate and flavorful experience. This seemingly simple dish showcases the natural sweetness of the quail, perfectly complemented by the aromatic warmth of ginger and garlic. Forget dry, overcooked poultry; this recipe delivers succulent, juicy meat infused with subtle yet vibrant spices. The preparation is surprisingly quick and easy, making it an ideal weeknight meal or a delightful addition to a larger feast. The subtle complexity of flavor, achieved through minimal ingredients, will surprise and delight even seasoned cooks.
This authentic Cantonese recipe elevates the humble quail to new heights. Forget complicated techniques and lengthy preparations; this recipe is designed for ease and efficiency. Ready to embark on a culinary journey that results in a truly unforgettable dish? Let's dive into the step-by-step instructions to create your own perfect plate of steamed quail with ginger and garlic.
Tools Needed
- Deep dish
- Steamer
- Bowl
Ingredients
- Quail: 10-12
- Garlic: 10-12 cloves
- Ginger: 3-4 tablespoons, sliced
- Salt: 1 teaspoon
- Chicken soup base: 1 teaspoon
- Brown sugar: 1 teaspoon
- Sesame oil: 1 teaspoon
- Light soy sauce: 2 teaspoons
- Oyster flavored sauce: 1 tablespoon
- Cooking wine: 1-2 teaspoons
- Green onion: fresh, for garnish
Step-by-Step Instructions
Step 1. Prepare Ingredients and Marinade
- Smash 10-12 cloves of garlic and slice 3-4 tablespoons of ginger.
- Rinse the quail under cool water and season with a little salt.
- In a bowl, mix together 1 teaspoon salt, 1 teaspoon chicken soup base, 1 teaspoon brown sugar, 1 teaspoon sesame oil, 2 teaspoons light soy sauce, 1 tablespoon oyster flavored sauce, and 1-2 teaspoons cooking wine.
- Add the smashed garlic and sliced ginger to the sauce mixture.
Step 2. Arrange and Marinate Quail
- Arrange the quail in a deep dish, breast side up.
- Pour the sauce mixture over the quail in the deep dish.
Step 3. Steam the Quail
- Steam the quail in a steamer over boiling water for about 30 minutes, or until cooked through. Check periodically and add more water if needed.
Step 4. Garnish and Serve
- Garnish with fresh green onion before serving.
Read more: Easy Steamed Tofu with Shallot Sauce Recipe - Vegan Delight
Tips
- You can substitute quail with Cornish hen or chicken.
- Salt acts as a good cleaning agent and natural tenderizer for the quail.
Nutrition
- N/A
FAQs
1. Can I use frozen quail?
Yes, but ensure they are fully thawed and patted dry before steaming. This helps achieve crispy skin.
2. What if I don't have rice wine?
You can substitute with dry sherry or even a tablespoon of dry vermouth. The flavor will be slightly different, but still delicious.
Enjoy the delicate balance of flavors and textures in this authentic Cantonese steamed quail. This simple yet elegant dish is perfect for a weeknight dinner or a special occasion. With its quick preparation time and impressive results, this recipe will quickly become a favorite in your culinary repertoire.