| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chinese | Frugal02 | 6 | servings |
INGREDIENTS
| 3 | c | Looing Sauce; see * Note |
| 4 | Quails; split in half | |
| 4 | c | Peanut oil; for deep-frying |
INSTRUCTIONS
* Note: See the "Looing Sauce" recipe which is included in this collection. Bring the Looing Sauce to a boil and put in the quails. Bring back to a simmer and cook for 4 minutes. Remove quails from the sauce, drain and pat dry with paper towels. Deep-fry in oil at 375 degrees until golden, about 3 minutes. Do not overcook. This recipe serves 6 to 8 as part of a Chinese meal. Comments: This is a delicious dish. Since the bird is simmered first in the looing sauce it is very moist, even after a quick deep-frying. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 02-12-1992 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] ~or- [email protected] 10-06-1995 Recipe by: Jeff Smith Converted by MM_Buster v2.0l.
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