Eat, meat
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Five Spice Roasted Quail / Chim Cút Rôti

Chim Cút Rôti or Five Spice Roasted Quail is a common appetizer in many Vietnamese restaurants. Quails are marinated for at least a few hours, then pan fried and covered in a sticky sweet and salty sauce. This is not a dish for date night as you will end up using your fingers to eat the quails. However, the mess is worth it for this finger licking treat.

Difficulty: Easy / Serving: 4 / Time: at least 3 hours to marinate and 30 minutes to cook

Ingredients

6 quails (You can find frozen quails at the Asian supermarket.)

1/4 teaspoon of Five Spice seasoning

1 tablespoon diced onion

2 and 1/2 tablespoons minced garlic

1-2 cloves of garlic

1 1/2 teaspoon chicken bouillon powder

6 tablespoons of coco rico soda

3 tablespoons soy sauce or Knorr liquid seasoning

1 and 1/2 tablespoon of sugar

1/2 teaspoon sea salt

1/2 teaspoon ground black pepper

1 and 1/2 tablespoons + 1 teaspoon of vegetable oil

1/2 teaspoon of annatto oil (optional)

A few stalks of cilantro (garnish)

A few stalks of scallion (garnish)

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Directions

Cut the quails in half.

Season the quails with 1/2 teaspoon of chicken bouillon powder, 1/2 teaspoon of sea salt, 1/4 teaspoon of Five Spice seasoning, 2 tablespoons of soy sauce, 1 tablespoon of minced garlic, 1 tablespoon of diced onion, 1/2 teaspoon of ground black pepper, 1/2 tablespoon of sugar and 1 teaspoon of vegetable oil. Marinate the quails for at least 3 hours in the fridge or if possible overnight.

Heat a large pan with 4 tablespoons of vegetable oil and 1 and 1/2 tablespoons of minced garlic. Once the garlic turns golden brown, sear the quails. Rotate the quails so that each side is cooked in the garlic oil until they form a golden crust. Remove from the pan and set aside.

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Make the sauce in a bowl by mixing 1 tablespoon of soy sauce, 1/2 tablespoon of sugar, 6 tablespoons of coconut soda and 1 teaspoon of chicken bouillon powder.

Wipe the pan down with a paper towel. Heat the pan on high with 1 tablespoon of vegetable oil and 1-2 cloves of garlic to flavor the oil. When the oil is heated, add the sauce to the pan. Add the quails and coat the quails with the sauce.

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Allow the quails to simmer for a few minutes until the quails have absorbed all the sauce. Add 1/2 teaspoon of annatto oil for color. (see below for directions on how to make annatto oil)

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*Make annatto oil:

In a small pot, add 1 cup of corn or vegetable oil and heat on high. Add 1 stalk of scallion to the oil. When the scallion starts to brown, turn off the heat and take it off the stove. Let the oil cool for 1 minute. Add 1/3 cup of ground annatto to the oil and stir. Using a strainer, strain the oil into a bowl and discard the annatto powder. We will only need a small portion of this oil for the recipe, store the rest for later use. This oil will last for weeks in the fridge.

Serve the quails with a side of rice or lettuce.

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For more recipes, visit our EAT page or Recipe Index.

Authors: Susan Tran and Chau Hoang

This entry was posted in: Eat, meat
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