Korean Quail Samgyetang

Quicker than a chicken samgyetang.

Recipe By: Yukiko (https://cookbuzz.com/kitchen/37)
Serves 1 Cook: 120 min

Ingredients

Quail (whole) 1
Glutinous rice 25g
Pine nuts 1 tsp
Goji berries 1 tsp
Chestnuts (cooked) 2
Ginger 1 tsp
Spring onion 1
Mooli (Daikon) 40g
Garlic 1 clove
Water 500ml
Chicken stock (powder) 1 tsp
Sake 1 tbsp
Dried shiitake mushroom 1
Salt & pepper as required

Method

1
Wash the rice and drain it. Pour hot water onto the dried shiitake mushroom to rehydrate it.
2
Chop the quail feet off then cut the breast. Remove the backbone and wash the inside before patting dry.
3
Stuff the quail cavity with the rice, nuts and berries. With a cocktail stick, seal the opening and tie the legs together with string.
4
If there is any stuffing left over, don't worry, you can add it to the soup.
5
Finely slice the ginger and mooli and cut the spring onion into 3cm pieces. Chop the rehydrated mushroom finely. Peel the garlic.
6
In a pan, pour the liquid from the mushroom rehydration, water, chicken stock and sake. Place the quail in this liquid together with any leftover stuffing. Cook on a medium heat. Skim off any scum that rises.
7
Put a smaller lid in the pan directly on top of the contents and cook for 1.5-2 hours on a low heat until the meat is tender. (If the liquid is reducing too much, add a touch more water).
8
If you want, you can use a pressure cooker for 20 minutes and adjust the taste with salt.

Tips & Note

If any giblets are in the quail, they could be bitter, so remove and wash thoroughly.
When you stuff the quail, keep it loose because the rice will cook and expand.
If you don't have a smaller lid, you can use parchment paper with a hole in the middle to let the steam escape.

Korean Quail Samgyetang

Quicker than a chicken samgyetang.

Recipe By: Yukiko (https://cookbuzz.com/kitchen/37)

Serves 1

Cook: 120 min

Ingredients

Quail (whole) 1
Glutinous rice 25g
Pine nuts 1 tsp
Goji berries 1 tsp
Chestnuts (cooked) 2
Ginger 1 tsp
Spring onion 1
Mooli (Daikon) 40g
Garlic 1 clove
Water 500ml
Chicken stock (powder) 1 tsp
Sake 1 tbsp
Dried shiitake mushroom 1
Salt & pepper as required

Korean Quail Samgyetang

Recipe ID :326 Posted on 18 APR 2015

Serves 1

Cook 120min
views 3,099
printed 508

saved 0

Quicker than a chicken samgyetang.

Share

Ingredients

Print Ingredients Email Ingredients
1
25g
1 tsp
1 tsp
2
1 tsp
1
40g
1 clove
500ml
1 tsp
1 tbsp
1
as required

Method

Cook
2h
1
Wash the rice and drain it. Pour hot water onto the dried shiitake mushroom to rehydrate it.
2
Chop the quail feet off then cut the breast. Remove the backbone and wash the inside before patting dry.
3
Stuff the quail cavity with the rice, nuts and berries. With a cocktail stick, seal the opening and tie the legs together with string.
4
If there is any stuffing left over, don't worry, you can add it to the soup.
5
Finely slice the ginger and mooli and cut the spring onion into 3cm pieces. Chop the rehydrated mushroom finely. Peel the garlic.
6
In a pan, pour the liquid from the mushroom rehydration, water, chicken stock and sake. Place the quail in this liquid together with any leftover stuffing. Cook on a medium heat. Skim off any scum that rises.
7
Put a smaller lid in the pan directly on top of the contents and cook for 1.5-2 hours on a low heat until the meat is tender. (If the liquid is reducing too much, add a touch more water).
8
If you want, you can use a pressure cooker for 20 minutes and adjust the taste with salt.

Tips & Note

If any giblets are in the quail, they could be bitter, so remove and wash thoroughly.
When you stuff the quail, keep it loose because the rice will cook and expand.
If you don't have a smaller lid, you can use parchment paper with a hole in the middle to let the steam escape.

PRO
Yukiko
I’ve got 63 recipes!

YUKIKO
Step into my kitchen!
Sweet red peppers work the best in this recipe for flavour and colour.
Red pepper (large), Onion, Olive oil, White wine, Water, Stock cube, Garlic, Natural yogurt, Coriander powder, Paprika, Cayenne pepper, Coriander, Pine nuts
PRO
The touch of sourness will have you asking for more!
Leeks, Cherry tomatoes (diced), Dressing, Olives (finely chopped), Parsley (finely chopped), Garlic (finely chopped), Wholegrain mustard, Your favourite nuts (roasted and finely chopped), White wine vinegar, Olive oil, Stock, Salt & pepper
PRO
You can't fail because even the bechamel sauce is made in a microwave!
Aubergine, Minced lamb, Onion, Celery, Garlic, Tinned tomatoes, Red wine, Tomato ketchup, Cinnamon, Nutmeg, Thyme, Tabasco, Cooked rice, Bechamel sauce
PRO
The rice is also delicious with the sauce soaking through.
Quail, Sake, Cooked rice, Red pepper, Cucumber , Lemon juice, Marinade:, Fish sauce, Sweet chilli sauce, Ginger (grated), Garlic (grated), Coriander leaves (chopped), Sesame oil
PRO
An irresistible Asian way of serving lamb chops.
Lamb chops, Olive oil, Garlic slices, Garlic, Spring onions, Soy sauce, Oyster sauce, Balsamic vinegar, Pepper
PRO
You can't fail if you make it in a microwave!
Unsalted butter, Flour, Whole milk, Double cream, Garlic, Salt & pepper
PRO

Similar Recipe

You'll ask for more!
New potatoes, Cod fillet, Potato starch or cornflour, Salt & pepper, Spring onions, Green pepper, Garlic, Sauce:, Gochujang, Miso, Soy sauce, Sake, Vegetable oil for frying
yhiranuma
PRO
Make them crispy to have with home-made sauce.
Potato (medium), Sugar, Vinegar, Garlic, Soy sauce, Sesame oil, Sauce:, Vegetable oil, Water, Potato starch or cornflour, Spring onion, White sesame seeds
Super easy! Great as a snack.
Spring onions, Kimchi, Flour, Water, Potato starch , Egg, Salt & pepper, Sesame oil, Vegetable oil, [Sauce], Gochujang, Soy sauce, Vinegar
yhiranuma
PRO
Delicious hot or cold and perfect for a picnic or lunchbox.
Swede, Chicken thighs, Spring onions, Salt & pepper, Sesame oil, Sauce:, Sake, Mirin, Light soy sauce
M Kushima
PRO

All New Recipes

My go to party dish is beer bread and spinach dip because it's easy to make and is a hit at nearly every event. Frozen chopped spinach, sour cream and a few other ingredients combine to make an amazing Spinach Dip with flavours complementing a hoppy dense beer bread
 
A wonderful aroma of garlic and the sweetness of honey. You can eat this forever!
Chicken thighs (skin on, boneless), Salt & pepper, Paprika, Olive oil, Garlic, Honey, Chicken stock, Soy sauce, Vinegar, Sesame seeds, Spring onions
cookbuzz
PRO
Beef Wellington is a true delicacy often served on holidays and very special occasions that your dinner guests will find very impressive. Making a great Beef Wellington is actually easier than it looks. In this short video I demonstrate how to make an Italian Style Beef Wellington.
 
Quick & Easy Pasta Recipes
Spaghetti, Tomotoes, Spring Onion, Prociutto, Parmesan cheese, Garlic & Cheese Spread, Olive oil, Jalapeños
Pork is a staple in Italian cooking. The Italian Herb Pork Loin in this video takes simple ingredients and turns the pork loin into a dish that is perfect for a party or a Sunday dinner but quick enough to make during the working week.
 
The combination of chocolate, peanut butter and oatmeal are the trifecta of flavor for cookies! In this special episode my wife shows her outstanding recipe for No-Bake Chocolate Peanut Butter Oatmeal Cookies that will be the best cookies that you have ever eaten! See my beautiful wife’s recipe