Ingredients Jump to Instructions ↓

  1. 4 15 ml 45 ml 15 ml 8 cloves

  2. 15 ml 30 ml 8 Mushroom soy sauce Honey Sugar Garlic, crushed Black peppercorns, crushed Sesame oil Quails or poussins Nuoc cham, to serve

Instructions Jump to Ingredients ↑

  1. : In a bowl, beat the mushroom soy sauce with the honey and sugar until the sugar has dissolved. Stir in the garlic, crushed peppercorns and sesame oil. Put the quails or poussins into a dish and rub the marinade over them with your fingers. Cover and chill for at least 4 hours. Preheat the oven to 230oC/450oF/Gas 8. Place the quails breast side down in a roasting pan or on a wire rack set over a baking tray, then put them in the oven for 10 minutes. take them out and turn them over so they are breast side up, baste well with the juices and return them to the oven of a further 15-20 minutes. Serve immediately with nuoc cham for dipping or drizzling over the meat.


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