Glutinous Rice Stuffed Quail with Peach Compote

Mains

Poultry

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

Olive oil

0.00

tbsp

Olive oil

Butter

0.00

Glutinous rice (soaked in water 2 hours or longer)

0.00

Glutinous rice (soaked in water 2 hours or longer)

0.00

Water

0.00

Water

0.00

tbsp

Oyster sauce

0.00

tbsp

Oyster sauce

0.00

tbsp

Dark soy sauce

0.00

tbsp

Dark soy sauce

0.00

tbsp

Light soy sauce

0.00

tbsp

Light soy sauce

0.00

tsp

Sesame oil

0.00

tsp

Sesame oil

0.00

tbsp

Shallot oil

0.00

tbsp

Shallot oil

0.00

dried Mushrooms (soaked, cut into dices)

0.00

dried Mushrooms (soaked, cut into dices)

0.00

Mushroom stock (from soaking mushrooms)

0.00

Mushroom stock (from soaking mushrooms)

0.00

Lap Cheong (diced)

0.00

Lap Cheong (diced)

0.00

tbsp

dried Shrimp (soaked in hot water)

0.00

tbsp

dried Shrimp (soaked in hot water)

Shallots (sliced)

Peach Compote

0.00

large Peach

0.00

large Peach

0.00

tbsp

Sugar

0.00

tbsp

Sugar

Juice from 1 Lemon

0.00

tbsp

Oolong Tea

0.00

tbsp

Oolong Tea

Steps

1

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,

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3

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

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4

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

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5

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

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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

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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.

Mark as completed

8

Drizzle olive oil and salt over prepared quails

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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.

Mark as completed