Fried quail, chinese style

6 servings

Ingredients

Quantity Ingredient
3 cups Looing Sauce; see * Note
4 Quails; split in half
4 cups Peanut oil; for deep-frying

Directions

* Note: See the "Looing Sauce" recipe which is included in this collection.

Bring the Looing Sauce to a boil and put in the quails. Bring back to a simmer and cook for 4 minutes. Remove quails from the sauce, drain and pat dry with paper towels. Deep-fry in oil at 375 degrees until golden, about 3 minutes. Do not overcook. This recipe serves 6 to 8 as part of a Chinese meal.

Comments: This is a delicious dish. Since the bird is simmered first in the looing sauce it is very moist, even after a quick deep-frying.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 02-12-1992 issue - The Springfield Union-News

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

10-06-1995

Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.

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