A dish with quails is usually served on a festive table, but if you want to pamper your loved ones with something tasty, then cook tender meat with vegetables.
It is necessary
- 4 quails,
- 2 tablespoons olive oil
- a pinch of freshly ground black pepper,
- a pinch of sea salt.
- For the sauce:
- packing bok choy salad (can be replaced with Chinese cabbage),
- three carrots,
- two limes,
- small ginger root,
- red chili,
- three cloves of young garlic,
- 70 ml soy sauce
- three tablespoons of maple syrup
- a teaspoon of sugar,
- a teaspoon of butter.
Instructions
Step 1
Preheat the oven to 200 degrees.
We wash the quail, dry it and cut it along the ridge.
We spread the quail breast-side up in a fireproof form, salt, pepper and pour with vegetable oil.
We bake for about 12 minutes.
Step 2
We clean the carrots, cut into large rings or cubes, as you like.
Squeeze out the lime juice.
Cut the chili pepper into thin rings.
Peel the garlic cloves and cut into slices.
We peel the ginger, finely three, we need half a teaspoon.
Step 3
Heat the saucepan, add the maple syrup, soy sauce, lime juice and heat. Put chopped vegetables in the sauce, cover with a lid and cook until the carrots are cooked. Add salad, sugar and butter with sesame oil, mix, cook for three minutes.
Transfer the finished quails to a stewpan with vegetables. Mix and serve.
