Juicy, tender quail your whole family will enjoy. Double the recipe as they will surely ask for seconds and thirds! Serve with jasmine rice or a crisp green salad with a tangy vinaigrette dressing.

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Recipe Summary

prep:
20 mins
cook:
25 mins
additional:
2 hrs
total:
2 hrs 45 mins
Servings:
4
Yield:
12 quail halves
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together water, soy sauce, oyster sauce, sugar, xa xiu powder, and five-spice powder in a large glass or ceramic bowl. Add halved quails and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 hours.

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  • Preheat the oven to 400 degrees F (200 degrees C).

  • Remove quail from the marinade, shake off excess, and place cut-sides up on a broiler pan. Discard the remaining marinade.

  • Broil in the preheated oven until juices run clear, about 20 minutes. Turn on the broiler and flip quail so cut-sides are facing down. Broil until skin is browned and slightly crispy, about 5 minutes, keeping a constant eye on the oven to prevent burning. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Cook's Note:

You can find oyster sauce, xa xiu powder, and Chinese five-spice powder in any Asian grocery store. If you have trouble finding quail, check the Asian grocery store's freezer section.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

360 calories; protein 34.2g; carbohydrates 9.9g; fat 19.8g; cholesterol 124.3mg; sodium 2000.2mg. Full Nutrition
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