Five spice quails with rice and sausage stuffing

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How to make Five spice quails with rice and sausage stuffing

  • Yield : 12 quail
  • Prep Time : 0:30
  • Cook Time : 1:00
  • Total Time : 1:30

Ingredients

  • 12 jumbo quails
  • 250ml (1 cup) Massel chicken style liquid stock
  • 125ml (1/2 cup) Chinese rice wine (shaoxing) (see note)
  • 2 tablespoons soy sauce
  • 1 teaspoon caster sugar
  • Steamed green beans, to serve
  • Roast potatoes, to serve

Marinade

  • 2 teaspoons Chinese five-spice
  • 60ml (1/4 cup) soy sauce
  • 1 tablespoon grated ginger

Rice and sausage stuffing

  • 1 tablespoon vegetable oil
  • 2 cloves garlic, finely chopped
  • 2 eschalots, finely chopped
  • 2 lap cheong (Chinese red sausages), finely chopped (see note)
  • 90g (1/2 cup) white long-grain rice
  • 500ml (2 cups) Massel chicken style liquid stock
  • 1 teaspoon soy sauce
  • 1/4 cup (firmly packed) coriander leaves, finely chopped
  • 35g (1/4 cup) slivered almonds

Method

  • Step 1 To make marinade, combine all the ingredients in a large bowl. Toss quails to coat. Cover and refrigerate for 1 hour.
  • Step 2 To make the stuffing, heat oil in a pan over medium heat. Cook garlic, eschalots and sausages, stirring, for 3 minutes or until eschalots are soft. Add rice, stock and soy, bring to the boil, then reduce heat to low–medium. Cook, uncovered, for 15 minutes or until rice is tender. Remove from heat, stir in lemon zest, coriander and almonds. Cool.
  • Step 3 Preheat oven to 180C. Season quail cavities, then fill with stuffing. Tie legs together with kitchen string and place quails in a large roasting pan. Roast for 30 minutes or until juices are pale pink when a skewer is inserted into the thigh. Transfer quails to a platter, cover loosely with foil and rest for 10 minutes.
  • Step 4 Meanwhile, to make gravy, place roasting pan over medium heat. Add stock, wine, soy and sugar, and stir for 1 minute, scraping bits from bottom of pan. Bring to a simmer and cook for 5 minutes or until reduced. Strain.
  • Step 5 Serve quails with gravy, beans and cumin and roast potatoes.

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