braised quail recipe

How to Cook Braised Quail: A Step-by-Step Guide

Braised quail, a savory and tender dish, is a beloved delicacy in many Asian cuisines. Here’s a simple yet authentic recipe to recreate this flavorful meal at home.

Ingredients: 4 quails (cleaned and giblets removed), 2 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tbsp Shaoxing wine, 1 tbsp sugar, 1 sliced ginger, 2 minced garlic cloves, 1 dried chili (optional), 500ml water or broth, 1 tbsp vegetable oil, and green onions for garnish.

Steps:

1. Prepare the quails: Pat them dry and marinate in soy sauce, Shaoxing wine, and ginger for 15 minutes.

2. Sear the quails: Heat oil in a pot over medium heat. Brown the quails on all sides until golden, then set aside.

3. Make the braising liquid: In the same pot, sauté garlic and chili until fragrant. Add sugar, stir until caramelized, then pour in water/broth.

4. Braise: Return quails to the pot. Add dark soy sauce for color. Bring to a simmer, then cover and cook on low heat for 25–30 minutes, turning occasionally.

5. Thicken the sauce: Uncover, increase heat, and simmer until the sauce thickens. Garnish with chopped green onions.

Serve hot with steamed rice. The meat will be incredibly tender, infused with a rich, umami-rich sauce. Enjoy this comforting dish that’s perfect for family dinners or special occasions!