Crispy Skinned Marinated Quail

8 Quails

2 teaspoon grated fresh ginger or more

2 tablespoon sugar

4 bunches of green onions, chopped

1 head garlic, chopped

4 tablspoons fish sauce

1/2 cup rice vine vinegar

1/2 teaspoon cracked black pepper

vegetable oil for deep frying

2 cups water

1 bunch watercress

 

Combine ginger, sugar, green onions,garlic, fish sauce,rice vine vinegar, black pepper in large dish.

Add quails, coat with mixture. Refrigerate for several hours or overnight.

 

Remove quail from marinade and reserve marinade. 

 

Place quails in steamer and steam for about 30 minutes or until quails are tender.

 

Remove quail from steamer and cut in half. Deep fry quail in hot oil until golden brown. Drain in absorbent paper.

 

Combine reserved marinade and water in pan. Boil, simmer uncovered for 10 minutes or until thickened slighty.

 

Serve quails over watercress, drizzle with sauce

 

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