Quail with rice:
- 2 cups short grain glutinous rice
- 2 Chinese sausages, cut into rounds
- 1/4 cup roasted, peeled, and diced chestnuts
- 3 tablespoons sugar, more if needed
- 2 tablespoons soy sauce
- 2 tablespoons dried scallop, reconstituted in water
- 2 tablespoons gingko nuts
- 2 tablespoons cubed Chinese ham
- 1 tablespoon red dates, reconstituted in water
- 1 tablespoon shao xing cooking wine
- 1 teaspoon dried shrimp, finely chopped
- 1/4 cup edamame peas
- 2 tablespoons thinly sliced (on the bias) scallion greens
- 8 (4 ounce) boneless quail
Scallion oil garnish:
- 1 scallion green, blanched, shocked, and squeezed dry
- 1/3 cup soybean oil
- Salt and freshly ground black pepper
- 1 teaspoon pulverized fresh ginger, or to taste
Garlic chives garnish:
- 1 cup soybean oil
- 2 cups garlic chives, cut into 2-inch lengths
- Soybean oil
To make the quail with rice:
Rinse the rice 2 times in a bowl of cold water and drain. In a large ovenproof pot, combine the rice, sausages, chestnuts, sugar, soy sauce, dried scallops, gingko nuts, ham, dates, wine, and dried shrimp. Add a scant 3 cups of water, put in a steam oven, and cook until cooked through and soft, 30 to 45 minutes. Fold in the edamame. Taste and adjust the sugar, soy sauce, and salt. Let cool and then fold in the scallions. Stuff about 1/2 cup of the rice mixture into each quail.
To make the scallion oil:
Put the scallions in a bowl, cover with the oil, and season with salt and pepper, to taste. Puree in a blender and strain through a very fine-mesh sieve, gently pressing to extract the pulp. Add the ginger, to taste.
To make the garlic chives:
In a small skillet heat the oil over medium heat. Saute the garlic chives, seasoning with salt, until slightly caramelized. You can add a bit of water to help cook the chives through before burning, if needed.
Preheat the oven to 500 degrees F.
Heat a large skillet with a little oil. Sear the birds breast side down and then put in the oven until golden, 2 to 3 minutes. Then turn the birds and repeat the process on the other side, cooking until the birds are cooked and the rice is heated through.
Serve the whole quail on a bed of chive buds with a few dots of scallion oil to garnish the plate.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.