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 1,441
printed 243

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 54 recipes!

YUKIKO
Step into my kitchen!
Delicious even though it's not eel.
Sardine , Marinade:, Soy sauce, Ginger juice, Mirin, Seasonings:, Sake, Flour, Vegetable oil, Rolled omelette (fine strips), Crushed nori, sesame, shiso herbs, radish sprouts
PRO
The texture of the cous cous makes a delicious salad.
Trout fillets (with skin), Cous cous, Watercress or rocket, Cherry tomatoes, Humous, Dressing:, Lemon juice, Cumin powder, Coriander leaves (finely chopped), Grated garlic, Olive oil, Salt & pepper
PRO
Use lots of beetroot for health and colour!
Beetroot (medium), Onion (small), Celery, Green cabbage, Sausages, Bay leaf, Garlic, Tomato puree, White wine, Water, Chicken stock cubes, Cider vinegar, Soy sauce, Dried herbs, Salt & pepper, Sour cream
PRO
You won't believe how sweet the leeks taste in this dish.
Leek, Minced chicken, Carrot, Green beans, Shimeji mushrooms, Dashi stock, Potato starch in a bit of water, Seasonings:, Soy sauce, Sake, Mirin, Ginger (grated)
PRO
Enjoy the sweet aroma of the walnuts.
Roasted walnuts, 【A】, Soy sauce, Brown sugar, Mirin, Water, Starch syrup (or Golden Syrup), Nori sheets, Bonito flakes, Sesame seeds
PRO
Takes 15 minutes, simple and delicious!
Raisin bread, 【A】, Full fat milk, Double cream, Egg, Maple syrup, Sugar, Orange zest, Rum, Mixed spice or cinnamon powder, Fudge chunks (optional)
PRO

Similar Recipe

Even if your children don't like carrots, they'll love this recipe!
Rice, Carrot (small), Onion, Butter, Beef stock cube (OXO), Tuna in sunflower oil (small), Spring onions
The green of the beans and the pink of the salmon will stimulate your appetite.
Rice, Broad beans, Salmon fillet, Finely chopped ginger, 【A】, Kombu seaweed, Sake, Salt
Yukiko
PRO
Sour, sweet, hot...lovely Thai flavours!
Vermicelli, ▼Honey, ▼Salt & pepper, ▼Dried chilli (fine slices), ▼Sugar, ▼Sesame oil, ▼Soy sauce, ▼Chicken stock granules, ▼Fish sauce (nam pla), Carrot, Yellow pepper, Green pepper, Minced pork, Limes
Tobuchan
HOME
Kids love the sweetness of the lentils used in this daal curry.
Onion, Yellow lentils, Garlic, Ginger, Mustard seeds, Cumin seeds, Coriander seeds, Fennel seeds, Curry powder, Crushed chilli, Curry leaves, Turmeric, Tamarind, Salt, Vegetable oil
yhiranuma
PRO
Turnips are not used that often but try this dish with prawns for a wonderful flavour.
Turnips, Prawns, Stock, Seasoning:, Sake, Mirin, 9Soy sauce, Potato starch or cornflour, Water for the cornflour
baba-chan
HOME
The celeriac is from the same family as the celery and tastes delicious when cooked. It goes well with fish recipes.
Celeriac (small), Broad beans, Carrot (small), Lemon, Orange juice, Salt, Fennel, Extra virgin olive oil
Mizue
PRO

All New Recipes