Chim Cut Roti / Five Spice Roasted Quail
When it comes to đồ nhậu, or Vietnamese drinking food, few proteins hold the same charm as chim cut or quail. There is something about nibbling on the tender pieces of quail, picking at the bones, and indulging in every crispy bite that makes time slow down when you are gathered around a table with
- Prep time
- 1 hr
- Cook time
- 20 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 Quails
- 1 tbsp Kosher Salt, For Cleaning
- 1 tbsp Vinegar, For Cleaning
- 1 tbsp Minced Shallot
- 1 tbsp Minced Garlic
- 1/2 tbsp Grated Ginger
- 3 tbsp Soy Sauce
- 2 tbsp Oyster Sauce
- 1/2 tsp Five Spice Powder
- 3 tbsp Sugar
- 1/2 tbsp Garlic Powder
- 1 tbsp Chicken Bouillon
- 1/4 tsp White Pepper
- 1 tbsp Oil
- 1 tbsp Melted Butter
- 1 tbsp White Vinegar
- 1 tbsp Honey
Instructions
- 1
Processing the quail:
- 2
Place the frozen quails in a large bowl and allow them to thaw completely if they are still frozen. Once thawed, sprinkle the quails with kosher salt and pour the vinegar over them. Gently scrub each one with your hands to remove any impurities and reduce any gamey odor. While cleaning, check for any remaining feathers and pluck them out if needed. Rinse the quails thoroughly under cold running water
- 3
Using a sharp pair of kitchen shears, cut each quail in half along the backbone and breast so you end up with two halves per bird. If you prefer smaller portions, you can also cut them into quarters. Check inside each piece and remove any remaining innards or unwanted bits. Then pat them dry with paper towels
- 4
Marinade:
- 5
In a mixing bowl, combine the minced shallot, minced garlic, grated ginger, soy sauce, oyster sauce, five spice powder, sugar, garlic powder, chicken bouillon, white pepper, and oil. Mix well until the sugar and seasonings are fully dissolved
- 6
Add the cleaned quail pieces into a large mixing bowl or gallon-sized plastic bag with the marinade. Toss thoroughly to ensure each piece is evenly coated. Cover and refrigerate for at least 1 hour to let the flavors absorb, or for the best results, marinate overnight
- 7
Cook the Quail:
- 8
If using an air fryer, preheat it to 400°F. If using an oven, preheat to 400°F on convection mode
- 9
Arrange the quail in a single layer in the air fryer basket or on a wire rack over a baking sheet if using an oven. Cook for 10-12 minutes (17-19 minutes for the oven), flipping halfway through to ensure even browning
- 10
Glaze:
- 11
While the quail cooks, whisk together the melted butter, white vinegar, and honey in a small bowl until smooth. Once the quail is almost done, brush a thin layer of the glaze over the top and cook for another 1 to 2 minutes until it becomes golden and slightly caramelized.
- 12
Serve:
- 13
Remove the quail from the air fryer or oven and let it rest for a few minutes. Serve with Vietnamese coriander, lime wedges, and your favorite beer. Enjoy!