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Chim Quay Recipe
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A delicious Chim Quay recipe for friends and family.
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Chim Quay Recipe Ingredients:
2 ounces rock sugar or 2 tablespoons granulated sugar
1 ounce fresh gingerroot, grated
4 shallots, minced
4 garlic cloves, minced
1/4 cup light soy sauce
2 tablespoons rice wine or dry sherry
1 teaspoon five-spice powder
1/2 teaspoon freshly ground black pepper
8 quail, or 4 small squab
vegetable oil, for deep-frying
watercress, for garnish
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Chim Quay Recipe Directions:
In a mortar, pound or crush the rock sugar, ginger, shallots and garlic to a fine paste. In a small nonreactive saucepan, mix the paste with the soy sauce, rice wine, five-spice powder, black pepper and 1/2 cup of water. Stir to combine. Bring the liquid to a boil and stir until the sugar dissolves. Allow to cool slightly. Add the quail and turn to coat evenly. Marinate, turning occasionally, for at least 2 hours or overnight.
Drain the quail. Pour 1 inch of water into a wok or wide pot. Place a steamer rack or bamboo steamer over the water. Arrange the quail in a single layer on the rack. Cover and steam for 15 minutes. Remove and allow to cool thoroughly.
Pat the quail dry with paper towels. Cut in half lengthwise, using poultry shears.
Heat 3 inches of oil in a clean wok or deep fryer to 365 F (or until bubbles form around a dry wooden chopstick when inserted in the oil). This temperature must be maintained for the entire frying process. Add the quail, a few pieces at a time, and fry, turning once, until golden brown, about 2 minutes (longer if using squab or piegeon). Drain on paper towels and serve immediately on a serving platter lined with watercress.
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