Ingredients Jump to Instructions ↓

  1. Ingredients ( serves 4)

  2. 4 (about 200g each) whole fresh quails

  3. 2 tbs honey

  4. 2 tbs dark soy sauce

  5. 2 tsp finely grated fresh ginger

  6. 2 garlic cloves, crushed

  7. 1/4 tsp Chinese five spice

  8. Fried wild rice

  9. 2 x 100g pkts wild rice

  10. 2 tsp peanut oil

  11. 80g (1/2 cup) unsalted cashew nuts

  12. 2 eggs, lightly whisked

  13. 100g shiitake mushrooms, thinly sliced

  14. 100g snow peas, trimmed, thinly sliced diagonally

  15. 4 green shallots, ends trimmed, thinly sliced diagonally

  16. 1 tbs dark soy sauce

  17. 1/2 cup loosely packed coarsely chopped fresh coriander

Instructions Jump to Ingredients ↑

  1. Wash quail inside and out under cold running water. Pat dry with paper towel. Use kitchen scissors to cut quails along either side of the backbone. Discard backbones. Cut quails in half. Place in a glass or ceramic dish. Combine honey, soy sauce, ginger, garlic and five spice in a jug. Pour evenly over quail. Cover with plastic wrap and place in the fridge for 1 hour to develop the flavours.

  2. Preheat oven to 180°C. Transfer quail and marinade to a roasting pan. Roast in preheated oven, occasionally brushing with marinade, for 30 minutes or until juices run clean when a skewer is inserted into the thickest part of the breast.

  3. Meanwhile, to make the fried wild rice, cook rice in a saucepan of salted boiling water for 20 minutes or until tender. Drain well. Heat half the oil in a wok over high heat until just smoking. Add the cashews and stir-fry for 2 minutes or until toasted. Transfer to a plate. Add half the remaining oil and half the egg and cook, tilting the pan until egg covers the base, for 1 minute or until just set. Transfer omelette to a plate. Repeat with remaining egg, reheating wok between omelettes. Roll up omelettes firmly and cut crossways into thin slices. Set aside.

  4. Heat remaining oil in the wok over high heat. Add mushroom and stir-fry for 1 minute. Add rice, cashews, omelette slices, snow peas, shallot and soy sauce, and stir-fry for 2 minutes or until hot. Remove from heat. Stir in coriander.

  5. Spoon fried rice among serving plates. Top with quail and serve immediately.


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