So this post is more or less a follow-up of the Rice of Teriyaki Chicken last week. It seems that we just cannot have enough of the Teriyaki sauce. We guess it’s time to give chickens a break 😀 so we switch to quails.
1. 6 Quails, 6 bowls of cooked rice
2. 1 carrot and some green beans. They are mostly for decoration.
3. 5 tbsp Teriyaki sauce, 3 tbsp cooking oil
4. 1 tbsp sugar
Serving: hmm this is a bit hard to say. The plan was one quail for one person, but this never worked out. We couldn’t stop our pawns reaching out to the second one. For one person, just do a bit math and divide everything by 6.
1. Rinse the quails. Use a kitchen scissor to cut through the quail by its spine line. Turn it over and put it on a cutting board. Use the back of a knife to flat the quail a bit so it can be heated easily. Don’t beat too hard though. Prepare the vegetables. We have some Hash browns left in the fridge, too.
2. Heat up the cooking oil in a frying pan with medium heat. Add the quails and turn them over from time to time until both sides show some light golden brown. Our pan can only fit 5 quails. So we left one out. Well it turns out that cook them one by one would be a better choice, but if you have hungry family or friends waiting, this may take too long.
3. Mix the sauce with sugar. Spray on each quail as equally as possible. No special treatment OK? Turn the quails from time to time until the sauce becomes a bit sticky. The color of the quail should look like this (that’s the one left out):
4. In the meantime, we need to blanch the vegetables and Hash browns. Place the quail, vegetables and rice in a plate. Don’t waste the sauce left in the pan. We still need it on the quail for taste.
Enjoy 😀 Oh, it’s OK to get your hands dirty once a while.