Soy Baked Quails with Chilli

Ingredients

2 tbls Honey

1 tbls Sesame Oil

2 tbls Ketjap Manis (Sweet Soy)

3 tbls Soy

1 tbls Ginger, minced

2 tsp Garlic, minced

1 tsp Ground Coriander

1 tsp Chinese Five Spice Powder

1 tsp Dried Chilli Powder

Red Chilli, finely chopped, to serve

Coriander leaves, to serve

Extra Soy, to serve

Method

To prepare the quails, remove from the packaging and pat dry with paper towel. On a chopping board place breast side up and insert a sharp knife into the cavity and cut each side of the backbone, remove backbone. Using a sharp knife or your fingers, gently remove the breast bone and rib cage.

In a large bowl combine the honey, sesame oil, Ketjap Manis, soy, minced garlic, minced ginger, ground coriander, Chinese five spice and the chilli powder, mix well. Add the quails to the marinade, toss well to coat. Place in the fridge for 1 hour.

Preheat the oven to 180℃

Remove the quails from the marinade, reserve marinade. Place the quails on a baking tray lined with baking paper and cook in the oven for 25-30 minutes. Baste with the reserved marinade a couple of times while cooking. Cook until golden brown and cooked through.

Serve the quails on a platter, sprinkle over a little fresh chopped chilli, add a some chopped chilli to the extra soy and serve on the side. Garnish with fresh coriander.

Cook’s Tip

The chilli may be omitted from both the marinade and serving. Serve with steamed rice.

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