Glazed Honey and Soy Quails- Chim Cút Nướng

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Quail is comfort food for me; as a child my mum would fry us each a bird served on big plate with rice and vegies. She would let us sit on the couch and watch TV, a treat for us.

These days the fragrant aromas from the spices as the quail is cooking gets me excited and brings a smile to my face because I know that I will end up sticky fingers from the honey and soy, as I did when I was little.

If you haven’t tried quail before, these delicious little birds are quite meaty for a small bird and, have dark meat like duck.  They do taste gamey but its not as strong as duck.


6 Quails, cleaned and halved for ease of cooking

2 cloves of organic or local garlic chopped finely

3 tablespoons of Soy Sauce

3 tablespoons of Organic Honey

1 teaspoon of Chinese Five Spice

2 tablespoon of oil

A pinch of pepper



Mix all the ingredients together and massage into the quails. Leave to marinade for at least 2 hours, but for best results marinate over-night in a non- reactive bowl.

When they are ready you can pan fry them or cook them under the grill for 7-10 minutes on each side, basting from time to time.

Serve with rice for some finger licking goodness!

Lady Rice


Lady Rice

About Lady Rice

wild and organic Vietnamese cooking View all posts by Lady Rice →
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One Response to Glazed Honey and Soy Quails- Chim Cút Nướng

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