How to Make Chinese Roasted Quail - A Step-by-Step Guide

If you're looking for a unique and flavorful dish to impress your guests, Chinese Roasted Quail is the perfect choice. This recipe combines tender quail meat with a variety of aromatic Chinese spices and sauces to create a dish that is both savory and succulent.

Quail is a small game bird that is prized for its delicate, slightly gamey flavor. In Chinese cuisine, this bird is often roasted whole to maximize its natural flavors and juiciness. The meat is tender and moist, making it the...

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Ingredients

  • ¾ cup water
  • ½ cup soy sauce
  • ¼ cup oyster sauce
  • 2 tablespoons white sugar
  • 1 teaspoon xa xiu powder
  • ½ teaspoon Chinese five-spice powder
  • 6 whole quails, halved lengthwise

Information

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Additional Time: 2 hrs
  • Total Time: 2 hrs 45 mins
  • Servings: 4
  • Yield: 12 quail halves

  • Whisk together water, soy sauce, oyster sauce, sugar, xa xiu powder, and five-spice powder in a large glass or ceramic bowl. Add halved quails and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 hours.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Remove quail from the marinade, shake off excess, and place cut-sides up on a broiler pan. Discard the remaining marinade.
  • Broil in the preheated oven until juices run clear, about 20 minutes. Turn on the broiler and flip quail so cut-sides are facing down. Broil until skin is browned and slightly crispy, about 5 minutes, keeping a constant eye on the oven to prevent burning. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Nutrition

    360 cal.

    • Total Fat: 20g
    • Saturated Fat: 6g
    • Cholesterol: 124mg
    • Sodium: 2000mg
    • Total Carbohydrate: 10g
    • Dietary Fiber: 0g
    • Total Sugars: 7g
    • Protein: 34g
    • Vitamin C: 10mg
    • Calcium: 38mg
    • Iron: 8mg
    • Potassium: 425mg