Red-cooked quail breasts with quail larp, chilli and eggplant salad and fried garlic

Name: Red-cooked quail breasts with quail larp, chilli and eggplant salad and fried garlic
Ingredients: 2 tablespoons Fried Garlic; 6 large quail; 2 litres Chinese Master Stock; vegetable oil; 6 teaspoons Larp Paste; 2 teaspoons shredded Thai basil leaves or holy basil leaves; 2 teaspoons shredded Thai basil leaves or holy basil leaves; ½ teaspoon Chinese Spice Salt

Preparation info

Difficulty
Medium

Appears in

Spice

By Christine Manfield

Published 1999

About

Finger-licking good, these quail breasts boast great flavours that are a real palate teaser. The hard work is done in the kitchen beforehand for the ultimate pleasure of those for whom you are cooking.

Ingredients

6 large quail
2 litres Chinese Master Stock
1 quantity

Main course

Method

Remove legs from each quail and set aside, then trim wing tips back to first joint. Leave breasts attached to carcasses.
Bring master stock to a boil in a wide, heavy-based pan, then remove from heat and add quail breasts. Position a smaller lid in pan to act as a weight and keep birds submerged, then set aside for 10 minutes.
Remove quail from stock