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Oolong Tea Quails

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Descriptions

The “one pot and two small dishes” tradition is enjoyed by many as a relaxing pastime. It refers to a pot of good Chinese tea along with two dishes of dimsum (a shareable dish with smaller portions of food). Oolong Tea Quails is a dish that could be enjoyed as a dimsum. The aroma of Chinese tea is absorbed into the quails inside out during the cooking process. It captivates our senses with the unique and delightful scent, and removes the feeling of grease. The oolong tea also coats the quails beautifully; here is a dish that looks good, smells good and taste amazing! If preparing a turkey for Thanksgiving weekend may be too time consuming or too large of a bird to consume for small families, we recommend using quails instead, a much smaller size bird, which can be easily prepared (grill/baked/braised) and still taste very juicy and tender. Enjoy this dish as shared appetizer platter or plate the quail individually to be served as everyone‘s main course - one mini turkey per person to savour!

Ingredients

Marinade:
  • Dark Soy Sauce1 tsp
  • Salt1 tsp
  • Sugar2 tsp
  • Wine1 tbsp
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Directions

  • Brew the oolong tea leaves with 2 cups of boiling water. After a while, remove the leaves and keep the oolong tea.
  • Rinse and wash the quails. Blanch the quails to remove the blood lipids and then wipe dry. Press the ginger slices lightly, remove the root bulb of scallion and cut into pieces.
  • Add the ginger slices, scallion pieces, marinade and quails into the pot of boiling oolong tea for 15 minutes. Turn the quails consistently to make sure it is being cooked evenly. After 15 minutes, turn off the heat and let the quails sit and cook inside the covered pot for a bit longer. The oolong tea quails are ready to be served.