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Yield: 6 servings
[edit] Ingredients
3 |
cups Looing Sauce see * Note |
4 |
Quails split in half |
4 |
cups Peanut oil for deep-frying |
[edit] Preparation
Step 1 |
Bring the Looing Sauce to a boil and put in the quails. Bring back to a simmer and cook for 4 minutes. |
Step 2 |
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. |
Step 3 |
This recipe serves 6 to 8 as part of a Chinese meal. |
Step 4 |
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. |
