Chim Cut Roti Recipe: Vietnamese Quail with Soy Ginger Glaze
As I've mentioned this before, there are a lot of Vietnamese takes on French dishes. This quail dish is called chim cút rôti; the mustard, coriander and white wine normally found in the French version have been replaced by red chili powder, ginger and soy sauce.
My favorite part is the sweet ginger glaze made with honey. I always end up eating with my fingers. It may not necessarily be polite, but it's so delicious I wouldn't want to miss a single bite!
Yields: 6 servings6 quails
4 tablespoons canola oil
1 tablespoon papaya paste (see tips)
¼ teaspoon baking powder
2 cloves garlic, finely minced
1 (3-inch) chunk fresh ginger, peeled and freshly grated
½ teaspoon red chili powder
1 teaspoon black peppercorns
1 cup dark soy sauce
2½ tablespoons dark honey
1 lemon, freshly squeezed
½ cup green onions, cut into 2" pieces
In a mortar and pestle, grind ½ teaspoon peppercorns. Add ginger, ground coriander, baking powder, papaya paste, red chili powder, 2 tablespoons lemon juice and 1 tablespoon oil. Mix until well combined.
Clean the quails and pat them dry with paper towels. Cut them in half vertically using sharp poultry shears. Coat them with the contents from the mortar and pestle. Let marinate for at least 1 hour in the refrigerator.
Into a small bowl, pour the soy sauce. There should be at least a 2"-high level of soy sauce. If not, use a smaller bowl. Add 1 clove garlic, grated ginger, honey and ½ teaspoon freshly cracked pepper. Add the quails and let rest for at least 30 minutes.
Heat the rest of the oil in a wok. Place the quails skin side down (with as little marinade as possible); add the remaining garlic and the green onions. Brown the skin for 2 minutes. Lower to medium-high heat, cook the quails on the other side for another 2 minutes. Flip again. Add half the amount of the marinade and ½ cup water, then bring to a boil. Cook for 8 minutes until the liquid is reduced to half. Add the remaining lemon juice. Baste the quails with the remaining marinade. Note: Make sure beforehand to heat any marinade you add, to avoid contamination. Cover and cook for another 2 minutes.
I use French, Vietnamese and Indian (citrus, baking powder, papaya paste) meat tenderizers to ensure juicy poultry.
Little reminder on how to make papaya paste: Peel a green papaya. Grind the cubed papaya with seeds in a blender, place about 1 tablespoon of papaya paste per slot in an ice-cube tray and freeze them. Transfer the ice-cubes 3 by 3 into sealable plastic bags and place back in the freezer.
Lemon juice helps balance the sweetness of the glaze.Published By: on May 31, 2012.