Lemongrass Saté Butter Quail

Name: Lemongrass Saté Butter Quail
Total time: 2400 s
Yield: 2 people
Cuisine: American
Ingredients: 6 Quails; 4 slice ginger; 1 tbs Salt; 2 tsp black peppercorn; 1 oz Chinese cooking wine; 1/2 shallot minced; 1/2 pkg Gia Vị Ướp Nướng Xả ớt; 1 tbs Char Siu Sauce; 2 tsp chicken bouillon; 1 tsp ground pepper; 1 tbs sugar; 2 tsb fish sauce; 2 tbs anatto oil; 1 tbs Saté chilli; 4 oz unsalted butter

Quoc Nguyen | Chef Q @chefqstr

Katy, Texas USA

Not often enough for my mom to cook with quail, because usually chicken is the more effective and cost saving way to feed a family of 8. It’s only on special occasions that we get to enjoy this quail dish when I was small, and to say it was delicious is an understatement.

Quail is a bit more gamey when it compared to chicken. But the texture and flavor outshines your everyday chicken. Maybe because it’s so small that it absorbs and coat the marinade seasoning a lot better.

You can also use the marinade in this recipe for chicken, pork, and even beef!

Air fry, deep fry, or grill, it’s all possible!

Happy cooking!

You can also use the marinade in this recipe for chicken, pork, and even beef!

Air fry, deep fry, or grill, it’s all possible!

Happy cooking!

Quoc Nguyen | Chef Q @chefqstr

Katy, Texas USA

You can also use the marinade in this recipe for chicken, pork, and even beef!

Air fry, deep fry, or grill, it’s all possible!

Happy cooking!

You can also use the marinade in this recipe for chicken, pork, and even beef!

Air fry, deep fry, or grill, it’s all possible!

Happy cooking!

Saved

Ingredients

30-40 mins

2 people

Quail prepping
6Quails
4 sliceginger
1 tbsSalt
2 tspblack peppercorn
1 ozChinese cooking wine
Marinade
1/2shallot minced
1/2 pkgGia Vị Ướp Nướng Xả ớt
1 tbsChar Siu Sauce
2 tspchicken bouillon
1 tspground pepper
1 tbssugar
2tsb fish sauce
2 tbsanatto oil
1 tbsSaté chilli
Others
4 ozunsalted butter

Saved

Steps

30-40 mins

1

Blanched the quail. Add all ingredients listed in the “quail prepping” section to pot of water. Blanch quail for 1-2 mins.
2

Remove quail, rinse with cold water, and let rest to drain dry before marinating.
3

Cut quail to desired size and marinade quail with listed ingredients in the “marinade” section. Let marinade for at least 30 minutes.
4

Air-fry quail at 390F for 20-25 minutes, or until internal 165F. Can also grill, or deep fry.
5

Make a butter sauce. Add 4 oz butter to pan with leftover marinade. Simmer for 1 min before tossing in cooked quail.
6

Lettuce greens, cucumber slice and mints to garnish. Enjoy!