Glutinous Rice Stuffed Quail with Peach Compote

Mains
Poultry

Easy Level:

Cook Time:

Servings:

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.

Order your meat now at www.hubers.com.sg/christmas

Ingredients

Adjust Servings
US / Metric
0.00
Brisbane Valley Protein Jumbo Quails (Bone-less, leg & wing bone-in)
0.00
Brisbane Valley Protein Jumbo Quails (Bone-less, leg & wing bone-in)
0.00
tbsp
tbsp
Olive oil
0.00
tbsp
tbsp
Olive oil
Butter
Butter
0.00
g
g
Glutinous rice (soaked in water 2 hours or longer)
0.00
g
g
Glutinous rice (soaked in water 2 hours or longer)
0.00
ml
ml
Water
0.00
ml
ml
Water
0.00
tbsp
tbsp
Oyster sauce
0.00
tbsp
tbsp
Oyster sauce
0.00
tbsp
tbsp
Dark soy sauce
0.00
tbsp
tbsp
Dark soy sauce
0.00
tbsp
tbsp
Light soy sauce
0.00
tbsp
tbsp
Light soy sauce
0.00
tsp
tsp
Sesame oil
0.00
tsp
tsp
Sesame oil
0.00
tbsp
tbsp
Shallot oil
0.00
tbsp
tbsp
Shallot oil
0.00
dried Mushrooms (soaked, cut into dices)
0.00
dried Mushrooms (soaked, cut into dices)
0.00
ml
ml
Mushroom stock (from soaking mushrooms)
0.00
ml
ml
Mushroom stock (from soaking mushrooms)
0.00
Lap Cheong (diced)
0.00
Lap Cheong (diced)
0.00
tbsp
tbsp
dried Shrimp (soaked in hot water)
0.00
tbsp
tbsp
dried Shrimp (soaked in hot water)
Shallots (sliced)
Shallots (sliced)

Peach Compote

0.00
large Peach
0.00
large Peach
0.00
tbsp
tbsp
Sugar
0.00
tbsp
tbsp
Sugar
Juice from 1 Lemon
Juice from 1 Lemon
0.00
tbsp
tbsp
Oolong Tea
0.00
tbsp
tbsp
Oolong Tea

Steps

1

Cut Lap Cheong and rehydrated mushrooms into cubes. Slice shallots
Cut Lap Cheong and rehydrated mushrooms into cubes. Slice shallots
Mark as completed

2

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

3

Add in glutinous rice, oyster sauce, light soy sauce, dark soy sauce, sesame oil and mix evenly
Add in glutinous rice, oyster sauce, light soy sauce, dark soy sauce, sesame oil and mix evenly
Mark as completed

4

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

5

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

6

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

7

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.
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.
Mark as completed

8

Drizzle olive oil and salt over prepared quails
Drizzle olive oil and salt over prepared quails
Mark as completed

9

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.
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.
Mark as completed

10

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

11

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

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