Master stock quail with ginger relish
This dish will transport you to the alleys of China-town. Crispy BBQ birds hanging in windows and fall-off-the-bone poultry dishes soaking in flavoursome broths. Get up 10 minutes earlier before getting ready for work, chop up the veggies and throw into the slow cooker for a tasty meal that night!
- 4 quails (about 1.8kg)
- 3 litres chicken stock
- 750 ml Shaoxing wine
- 500 ml (2 cups) soy sauce
- 300 gm brown sugar
- 150 gm thickly sliced ginger
- 8 coarsely chopped spring onions
- 2 halved garlic heads
- 6 pieces of mandarin rind
- 6 cinnamon quills
- 6 star anise
- 2 halved small red chillies
- To serve: steamed rice, extra sliced spring onion, julienned ginger, sliced red chilli and steamed Asian greens.
Combine quail, stock, Shaoxing wine, soy sauce, brown sugar, thickly sliced ginger, coarsely chopped spring onions, garlic heads, mandarin rind, cinnamon, star anise and halved small red chillies in a slow-cooker.
Set on low and cook for 5 hours. Top up with extra stock or water if necessary so quail is completely submerged.
Carve quail into pieces, place on top of steamed rice, ladle master stock over, scatter with extra sliced spring onion, julienned ginger and sliced red chilli and serve with steamed Asian greens.