Korean Quail Samgyetang

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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

Cook

Wash the rice and drain it. Pour hot water onto the dried shiitake mushroom to rehydrate it.

Chop the quail feet off then cut the breast. Remove the backbone and wash the inside before patting dry.

Stuff the quail cavity with the rice, nuts and berries. With a cocktail stick, seal the opening and tie the legs together with string.

If there is any stuffing left over, don't worry, you can add it to the soup.

Finely slice the ginger and mooli and cut the spring onion into 3cm pieces. Chop the rehydrated mushroom finely. Peel the garlic.

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.

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).

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.

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