Crispy quail with caramel soy sauce and Asian slaw

Entertain in style with this gourmet Cantonese-inspired dish of Crispy quail with caramel soy sauce and Asian slaw. Begin this recipe a day ahead.

• 6 jumbo quail (see notes)
• Peanut oil, to deep-fry

Caramel soy sauce - makes about 1 cup

• 1 cup (220g) caster sugar
• 2/3 cup (160ml) light soy sauce
• 1 cinnamon quill
• 1 star anise
• 5cm piece ginger, sliced
• 2 tbs malt vinegar

Master stock

• 2 cups (500ml) Chinese rice wine (see notes)
• 300ml light soy sauce
• 200g brown sugar
• 4 garlic cloves, bruised
• 5cm piece ginger
• 4 star anise
• 3 cinnamon quills
• 5 cardamom pods
• 1 tsp toasted fennel seeds
• 1 tsp Szechuan peppercorns

Asian slaw

• 1 tsp sesame oil
• 1/4 cup (60ml) rice vinegar
• 2 tbs caster sugar
• 2 tbs soy sauce
• 1 1/2 tbs lime juice
• 1/4 red cabbage, thinly shredded
• 1/4 red onion, thinly sliced
• 1 long green chilli, seeds removed, thinly sliced
• 4 radishes, thinly sliced

Energy 3824kJ	Fat saturated 11.40g
Fat Total 47.60g	Carbohydrate sugars 63.80g
Carbohydrate Total 72.50g	Dietary Fibre 2.30g
Protein 50.50g	Cholesterol 170.00mg
Sodium 3162.00mg

All nutrition values are per serve.

1. Step 1

   For the master stock, combine all the ingredients with 3L (12 cups) water in a stockpot over high heat. Bring to the boil, reduce heat to medium-low and simmer for 30 minutes, then strain. Add quails to the hot master stock, making sure they are completely covered. Cover with a lid and set aside for 10 minutes to poach. Turn quails over and set aside for a further 20 minutes or until the stock has cooled. Remove quail and place on a rack set over a tray in the fridge overnight to dry out. The stock can be frozen and re-used.

2. Step 2

   For the caramel soy sauce, place the sugar and soy sauce in a small saucepan over medium-high heat. Bring to the boil, stirring to dissolve. Add cinnamon, star anise, ginger and vinegar, and simmer for 6 minutes or until syrupy. Remove from heat and set aside for 1 hour to infuse.

3. Step 3

   Half-fill a large saucepan with oil and heat to 190°C (a cube of bread will turn golden in 30 seconds). Deep-fry the quails for 3-4 minutes until crisp and golden, then drain on paper towel.

4. Step 4

   For the slaw, combine the sesame oil, vinegar, sugar, soy sauce and lime juice in a bowl. Combine cabbage, onion, chilli and radish in a separate bowl, add the dressing, and toss combine.

5. Step 5

   Serve the quails with the caramel soy sauce and Asian slaw

Quail are available from the butcher and poultry shops in different sizes: medium, large, jumbo and jurassic.

Chinese rice wine, also known as shaohsing is available from Asian grocery stores. Substitute dry sherry.