Deliciously Flavorful Five-Spice Quail Roast Recipe

Preparing the quail

To prepare the quail and remove the fishy smell, first, when you buy the quail, clean the feathers and wash it thoroughly with water.

Then use white wine mixed with a few slices of fresh ginger to rub on the body of the quail to eliminate the fishy smell, and finally rinse with water and let it drain.

Cooking the quail

Place the quail in a pot, then add sugar, five-spice powder, ginger, roasted onion, roasted garlic, white wine, soy sauce, and salt in order, and finally add 1 liter of water and boil for 15 minutes.

After boiling, soak the quail in ice water for 5 minutes.

Marinating the quail

Gradually add malt, vinegar, white wine, filtered water, and annatto powder into a bowl and mix well. Then dip and marinate the quail in the mixture.

After marinating, let the quail air dry for 10 minutes.

Fried quail

Place the pan on the stove, add enough oil to cover the pan and heat it until hot. When the oil is boiling, add the quail and fry until golden brown, then take it out and place it on a plate with paper towels to absorb the oil and turn off the stove.

Final product

Serve the quail with lettuce and sprinkle pepper on top. The five-spice quail dish is rich in flavor, with tender, sweet, fragrant meat, served hot with noodles, and dipped in soy sauce or chili sauce is absolutely fantastic!

Prepare the ingredients

You should buy pre-cleaned quail to save preparation time. After purchasing, rinse it thoroughly and then cut the belly of the quail in half.

Cooking

After preparing the quail, place it in a large bowl, then add the seasonings including 4 tablespoons of honey, 1/4 teaspoon of five-spice powder, 1/4 teaspoon of chili powder, 1/2 tablespoon of seasoning, 1/2 teaspoon of pepper, 1/2 tablespoon of fish sauce, and 1/2 tablespoon of annatto color. Then mix well so that the seasonings penetrate into the quail meat, using your hands to rub the seasonings on both the inside and outside of the quail to ensure even absorption. Let it marinate for about 10 – 15 minutes to allow the quail meat to absorb the seasonings better.

Next, use an air fryer to roast it. Skewer the quail meat onto the skewer of the fryer and roast for the first time for 5 minutes at 170 degrees. After the first time, use a brush to apply the marinating sauce onto the quail meat and roast for the second time for 10 minutes at 170 degrees. Depending on the size of the quail, adjust the roasting time accordingly to prevent the quail meat from becoming too dry.

Final Product

The quail, after being roasted, has a crispy outer skin and juicy, evenly cooked meat inside. When eaten, the tender meat absorbs the spices well; you can dip it in green chili salt and enjoy it with cucumber or fresh vegetables.