Garlic Roasted Quails with Honey Recipe

This is a great Indo-Chinese favorite made with quails or poussins. Crispy, tender and juicy, they are simple to prepare and delicious to eat. Roast them in the oven or over a barbecue. They can be roasted whole, or split down the backbone and flattened like butterfly wings. For the New Year, Tet, whole chicken are marinated in similar garlicky flavorings and cooked over charcoal or in the oven. Serve with fragrant steamed rice.

Ingredients : Serves 4

15 ml

45 ml

15 ml

8 cloves

15 ml

30 ml

8

Mushroom soy sauce

Honey

Sugar

Garlic, crushed

Black peppercorns, crushed

Sesame oil

Quails or poussins

Nuoc cham, to serve

• In a bowl, beat the mushroom soy sauce with the honey and sugar until the sugar has dissolved.

• Stir in the garlic, crushed peppercorns and sesame oil.

• Put the quails or poussins into a dish and rub the marinade over them with your fingers.

• Cover and chill for at least 4 hours.

• Preheat the oven to 230oC/450oF/Gas 8. Place the quails breast side down in a roasting pan or on a wire rack set over a baking tray, then put them in the oven for 10 minutes.

• take them out and turn them over so they are breast side up, baste well with the juices and return them to the oven of a further 15-20 minutes.

• Serve immediately with nuoc cham for dipping or drizzling over the meat.