Tea-Stained Quail with Noodle Salad

1 servings

Try this Tea-Stained Quail with Noodle Salad recipe, or post your own recipe for Tea-Stained Quail with Noodle Salad

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Tea-Stained Quail with Noodle Salad Ingredients

200 g Lapsang souchong tea	3 tb Five spice oil
200 g Rice	1 md Spring onions; cut into 1
200 g Brown sugar	To 2)
50 ml Sesame oil	; pieces
4 Quails	7 sl Fresh root ginger
3/4 lb Chinese noodles	1 ts Dried chilli flakes
3/4 lb Bean sprouts	2 ts Szechuan peppercorns
1 c Thinly-slivered carrots	3/4 c Groundnut oil
1 c Thinly-slivered radishes	1 1/2 tb Dark soy sauce
1 c Thinly-slivered ham	2 tb Chinese rice vinegar
1 c Thinly-slivered cucumber	2 tb Sugar
1/4 c Peanuts	1 1/2 ts Chinese chilli sauce

Instructions for Tea-Stained Quail with Noodle Salad

Boil two large pots of water. Blanch the bean sprouts in one of the pots and cook the noodles in the other, stirring with chopsticks. When they are both cooked freshen the noodles and bean sprouts in two separate bowls of iced water. Drain the noodles into a bowl and mix in the sesame oil, using your hands to coat them. Put the quails on a small plate and steam them for 8 minutes - keep them on the plate to avoid them sticking to the steamer. Mix the rice, sugar and tea together in a bowl. Cut a piece of foil to fit the bottom of your wok. Add 9 dessertspoons of the tea mixture to the wok, then place a raised circular rack in the wok so that it rises above the tea mixture. Put the wok on a hot stove. Remove the quails from the steamer and rub them with sesame oil. Place them on the rack in the wok when the tea starts to smoke. Cover the wok with foil and cook for 5 minutes on the heat and 5 minutes off the heat. Remove the foil, take out the quails with tongs and cut into breast and leg joints with scissors. Take the tea and foil out of the wok and return it to the heat. Add the groundnut oil and quails, toss and turn them until crispy. To make the dressing, whisk together the five spice oil, soy sauce, chilli flakes, salt, sugar, rice wine vinegar and chilli sauce. Mix the noodles and bean sprouts in a large serving dish and pour the dressing over, using your hands to mix together. Place the raw vegetables in clumps around the noodles and put the quail joints on top of the salad. Serve. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: PorkCuisine: Uncategorized