Entree: China – 紅燒鵪鶉 ➤ Hóngshāo ānchún (Red-braised quail (soy-braised quail))

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 18 min

Total 28 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 whole quail, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce
- 2 tbsp (30 ml) Shaoxing wine
- 2 tbsp (30 g) brown sugar or rock sugar
- 1 cup (240 ml) water or chicken stock
- 2 slices (approx. 0.35 oz (10 g)) fresh ginger
- 2 scallions, cut into 2-inch (5 cm) pieces
- 2 star anise
- 1 cinnamon stick (2 inches (5 cm))
- 1 tbsp (15 ml) sesame oil
- Salt to taste (if needed, depending on soy saltiness)
- White pepper to taste

Show original ingredient measurements

- 4 whole quail, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) dark soy sauce
- 2 tbsp (30 ml) Shaoxing wine
- 2 tbsp (30 g) brown sugar or rock sugar
- 1 cup (240 ml) water or chicken stock
- 2 slices (approx. 10 g) fresh ginger
- 2 scallions, cut into 2-inch (5 cm) pieces
- 2 star anise
- 1 cinnamon stick (2 inches / 5 cm)
- 1 tbsp (15 ml) sesame oil
- Salt to taste (if needed, depending on soy saltiness)
- White pepper to taste

Instructions

1. Rinse and pat quail dry; season lightly with white pepper.
2. Heat vegetable oil in a wok or deep skillet over medium-high heat; brown quail on all sides until golden and slightly charred in spots; remove and set aside.
3. Add ginger and scallions to the pan and briefly stir-fry until fragrant; return quail to the pan.
4. Add light soy sauce, dark soy sauce, Shaoxing wine, brown sugar, star anise, cinnamon stick, and water or stock; bring to a boil.
5. Reduce heat to low, cover, and simmer gently for 15–18 minutes until quail are cooked through and flavors have melded.
6. Uncover, increase heat, and reduce sauce until slightly thickened and glossy; finish with sesame oil and adjust seasoning with salt if necessary.
7. Remove whole spices before serving and serve quail with steamed rice.