Honey Glazed Quail with a Five Spice Marinade (Bo Can Quay) Recipe



Honey Glazed Quail with a Five Spice Marinade (Bo Can Quay) Recipes

Ingredients :

4 quails, cleaned

2 pieces star anise

2 tsp cinnamon powder

2 tsp fennel seeds

2 tsp Sichuan, or Chinese pepper

a pinch powdered cloves

1 small onion, finely chopped

1 clove garlic, crushed

4 tbsp clear honey

2 tbsp dark soy sauce

2 roughly chopped spring onions (scallions), to garnish

mandarin orange or satsuma, to garnish

banana leaves, to serve

Method :

Remove the backbones from the quails by cutting down either side with a pair of kitchen scissors. Flatten the birds with the palm of your hand and secure each bird using 2 bamboo skewers. Place the five spices in a pestle and mortar or spice mill and grind into a fine powder. Add the onion, garlic, honey and soy sauce, and combine well. Place the quails in a flat dish, cover with the marinade and leave for at least 8 hours for the flavors to mingle.

Preheat a grill or barbecue to a moderate temperature and cook the quails for 7-8 minutes on each side, basting occasionally with the marinade. To garnish, remove the outer zest from the mandarin orange or satsuma with a vegetable peeled or a zesting tool. Shred the  zest finely and combine with the chopped spring onions (scallions). Arrange the quails on a bed of banana leaves, garnish with the orange zest and spring onions (scallions) and serve.

Chinese supermarkets sell five spice powder in packets. Provided the blend is not kept for longer than 3 months, the flavor can be good, and a useful alternative to making your own.

Serves 4 - 6


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