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Experience the ease of making incredibly flavorful and aromatic air-fried quail with mật leaves. Join the kitchen and learn how to create this dish with Mytour now!
1. Ingredients
- Quail: 5 - 6 pieces
- Garlic: 1 bulb
- Dried shallots: 1 bulb
- Lemongrass: 3 - 5 stalks
- Honeycomb leaves: 40g
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Fresh chili: 2 pieces
- Five-spice powder: 1 packet
- Seasonings: fish sauce, oyster sauce, broth mix, sugar, pepper, sesame oil
2. Required Tools
Air fryer, knife, cutting board, plate
3. Step-by-Step Guide on Grilling Quail with Mật Leaves
Step 1: Preparing the Quail
Clean the quail, remove the feet and excess parts. Clean inside and out with salt and ginger wine. Rinse with water and let it drain.
Step 2: Preparing Other Ingredients
Clean and drain the honeycomb leaves. Peel and finely chop garlic. Clean and crush the ginger, then chop finely. Peel and remove the outer layer of lemongrass, clean, and chop finely. Similarly, cut the chili to prepare for marinating the quail meat.
Step 3: Marinating the Quail
Chim cút marinated with 2 teaspoons five-spice powder, 2 teaspoons oyster sauce, 1 tablespoon fish sauce, 1.5 teaspoons seasoning powder, 1 teaspoon pepper, ½ teaspoon sugar, and 3 teaspoons soy sauce. Gently massage to ensure even spice coating on the quail meat.
Next, add honeycomb leaves, minced garlic, ginger, lemongrass, and chopped chili. Mix well to enhance the flavor and marinate for about 40 - 45 minutes for the spices to infuse.
Step 4: Air-Frying the Quail
First, line the baking tray with parchment or foil. Stuff the quail with the mixture of garlic, ginger, lemongrass, and honeycomb leaves, and place it on the baking tray. Brush cooking oil evenly on the quail to prevent the meat from drying out during air-frying.
Air-fry the quail at 180 degrees Celsius for 10 minutes. Then open the air fryer, brush the marinated mixture onto the entire meat. Flip the quail and air-fry for another 5 minutes at 190 degrees Celsius until the skin is evenly crispy.
4. Finished Product
