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 6,977
printed 895

saved 1

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!
A slight variation on the Southern France recipe.
Cooked beetroot (small), Olives, Anchovy fillets, Capers, Garlic, Extra virgin olive oil, Cider vinegar, Mustard, Parsley, Salt & pepper
PRO
It's wonderful for a hot summer!
Broad beans, Dashi broth, Soya Milk, Firm tofu, 【A】, White miso paste, Tahini, 【B】, Crushed sesame seeds, Ginger juice, Salt, Shiso (herb) & nori sheet
PRO
Healthy with lots of vegetables!
Cooked tinned artichoke hearts , Onion, Courgette, Red and yellow peppers, Cherry tomatoes, [A], Olive oil, Finely chopped garlic, Crushed chilli, [B], Anchovy fillets in oil, Capers, Olives, Bayleaf, White wine, [C], Balsami vinegar, Soy sauce, Mirin, Salt & pepper
PRO
Ideal for a home party!
Asparagus, Spring roll wrappers, Peeled prawns, Sake, Salt, Oil, Flour in a bit of water, Sweet chilli sauce, Lemon juice
PRO
The sweetness of the leeks make the trout taste delicious!
Trout fillet, Leeks, Ginger, Chives, Sauce:, Soy sauce, Mirin, Chicken stock granules, Olive oil
PRO
This goes well with half-boiled eggs.
Mushrooms (shimeji, oyster or ordinary), Cooked rice, Sauce:, Soy sauce, Crushed sesame, Green laver , Potato starch in a bit of water, Sesame oil, Dashi stock, Seasonings:, Sake, Mirin, Ginger juice, Your favourite toppings (half-boiled eggs or nori)
PRO

Similar Recipe

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
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
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
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

All New Recipes

All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil
You can find John West's "Dressed Crab" in supermarkets. This is an excellent seasoning.
Dressed crab(John West), Broccoli (small), Surimi (crabsticks), Leek, Vegetable oil, Egg, Salt (for boiling), Chicken stock, Salt, Sake (white wine), Corn starch (in water), Milk
KitchenCIB
HOME