Glazed Honey and Soy Quails- Chim Cút Nướng
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!
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