Glutinous Rice Stuffed Quail with Peach Compote

1 hr 30 min


4-6 pax

Liven up Christmas dinners with our special Glutinous Rice Stuffed Quail with Peach Compote recipe 🍑 Interestingly, we stuffed our quails with Lor Mai Gai (Chinese Sticky Rice), a classic dim sum dish full of umami that complements well with the sweetness of the peach compote.

Add this French-Asian fusion recipe to your repertoire for special occasions! We used Brisbane Valley Protein Jumbo Quails from Huber’s Butchery for a unique poultry option but feel free to use turkey, chicken or other types of poultry.

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6 Brisbane Valley Protein Jumbo Quails (Bone-less, leg & wing bone-in)
3 tbsp Olive oil
400 g Glutinous rice (soaked in water 2 hours or longer)
400 ml Water
2 tbsp Oyster sauce
1 tbsp Dark soy sauce
1 tbsp Light soy sauce
1 tsp Sesame oil
1 tbsp Shallot oil
4 dried Mushrooms (soaked, cut into dices)
100 ml Mushroom stock (from soaking mushrooms)
1 Lap Cheong (diced)
2 tbsp dried Shrimp (soaked in hot water)
4 Shallots (sliced)
Peach Compote
1 large Peach
3 tbsp Sugar
Juice from 1 Lemon
3 - 4 tbsp Oolong Tea



Cut Lap Cheong and rehydrated mushrooms into cubes. Slice shallots.

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In a wok pan over medium heat, add shallots, Lap Cheong, mushrooms, dried shrimp and stir fry until fragrant,

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Add in glutinous rice, oyster sauce, light soy sauce, dark soy sauce, sesame oil and mix evenly.

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Transfer to a rice cooker, add water, mushroom stock and mix evenly. Set to cook.

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Cut Peach into cubes. In a pan over medium heat, add cut peach, sugar and sauté for about 5 minutes.

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Add lemon juice and oolong tea to deglaze and cook down for another 10 minutes until peaches are soft and sauce is slightly thick.

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One rice is done, open quails up, salt and stuff quails with glutinous rice mix. Close the cavity and seal with a skewer. Turn quails over and tie body and legs together to secure.

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Drizzle olive oil and salt over prepared quails.

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In an oven safe pan over high heat, add olive oil and heat until before smoking. Sear quails on both sides until nice and browned. Turn off heat and add 2 tbsp of butter per quail, baste.

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Transfer to a 180°C and cook for 10 minutes. Remove from over and leave quails to rest for about 5 minutes.

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Plate quails over a bed of glutinous rice and serve Peach Compote on the side.

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