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🍽️ Smoked Quails with Pak Choi

965 kcal · 30 min · 4 servings

Ingredients

• 3 quail (kitchen-ready)
• sesame oil
• 200 g jasmine tea
• 200 g brown sugar
• 200 g long-grain rice
• 0.25 tbsp sesame oil
• 0.5 tbsp peanut oil
• 2 garlic cloves (finely chopped)
• 1 red chili pepper (seeded and finely chopped)
• 2 tsp freshly grated ginger
• 4 spring onions (in approx. 2 cm long pieces)
• 3 tbsp soy sauce
• 1 tbsp liquid honey
• 1 tbsp chicken broth
• 4 pak choi (blanched and halved)

Instructions

1. 1. Brush each quail lightly with oil.
2. 2. Place the quails on a grill rack that fits inside your wok.
3. 3. Cut a circle from aluminum foil with a diameter of about 20 centimeters.
4. 4. Fold the edges of the foil upwards to form a small bowl with a diameter of approx. 12 centimeters.
5. 5. Fill the smoking mix into this foil bowl.
6. 6. Place the bowl with the smoking mix directly on the bottom of the wok.
7. 7. Place the rack with the quails over the smoking mix.
8. 8. Heat the wok strongly until the smoking tea starts to smoke.
9. 9. Place the lid on the wok.
10. 10. Smoke the quails over medium heat for 5 minutes.
11. 11. Do not lift the lid during this time.
12. 12. Remove the wok from the heat.
13. 13. Let the quails cool down in the closed wok.
14. 14. Preheat the oven to 220 degrees.
15. 15. Place the cooled quails in the preheated oven for 2 to 3 minutes.
16. 16. Let the quails cool down to lukewarm afterwards.
17. 17. Cut each quail into 4 equal pieces.
18. 18. Heat the oils in a wok.
19. 19. Add garlic, chili, ginger, and spring onions.
20. 20. Fry the spices and vegetables for 1 minute while stirring.
21. 21. Add the quail pieces and all remaining ingredients except the pak choi.
22. 22. Cook the mixture for another 3 minutes, stirring occasionally.
23. 23. Add the pak choi and heat it briefly.
24. 24. Decoratively plate the dish.
25. 25. Serve immediately.

Nutrition per serving

• kcal: 965
• Protein: 93 g · Fett/Fat: 20 g · Carbs: 100 g