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Crispy Quail
Quail is not as popular in China as some other types of poultry, but when you can get them, these birds make delicious eating. In supermarkets, the birds are usually sold in packs of two or four as they are very small, and two are cooked and served per person.
Ingredients
4 5 ml 1 tsp 2.5
Method
- Pat the quail all over with kitchen paper. The drier the skin before cooking, the crispier it will be after cooking.
- Mix the salt, five-spice powder and wine in a small bowl. Rub the quail all over with the mixture. Set aside for 30 minutes.
- Heat the vegetable oil in a wok or deep-fryer to 190°C/375°F. Add the quail, in batches if necessary, and deep-
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