Aromatic and Spicy Fried Quails in Hoisin Sauce
Main Dishes • World
Description
You can fry small chickens and roosters in the same way. Each bird weighs about 900 grams.
Ingredients
- Quail Egg 4 pieces
- Garlic 3 cloves
- Grated Ginger Root 2 tablespoons
- Mild Chili Spice 2 pieces
- Cilantro 1 bunch
- Kung Pao Sauce ½ cup
Step-by-Step Guide
Step 1
Preheat the oven to 375°F.
Step 2
Rinse and dry the birds well. Place them on a baking sheet.
Step 3
Remove the seeds from the chili peppers and chop them (you should get about 2 tablespoons of puree).
Step 4
In a bowl, mix the chili, minced garlic, and ginger. Rub the mixture on the quails outside, inside, and under the skin. Place a few sprigs of cilantro inside each bird. Tie the legs with string, cover, and refrigerate for 20 minutes.
Step 5
Brush the birds with hoisin sauce and place them in the oven for 35–40 minutes, occasionally brushing with more sauce.
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