3 cups Looing Sauce see * Note
4 Quails split in half
4 cups Peanut oil for deep-frying
Bring the Looing Sauce to a boil and put in the quails. Bring back to a simmer and cook for 4 minutes.
Remove quails from the sauce, drain and pat dry with paper towels. Deep-fry in oil at 375 degrees until golden, about 3 minutes. Do not overcook.
This recipe serves 6 to 8 as part of a Chinese meal.
Comments: This is a delicious dish. Since the bird is simmered first in the looing sauce it is very moist, even after a quick deep-frying.