Chim Cut Chien Bo / Butter Fried Quail
There’s this iconic Vietnamese spot in Seattle called Rainier Restaurant that’s been holding it down for years, and if you know, you know. They specialize in "đồ nhậu"—a Vietnamese phrase that directly translates to “drinking food,” or the bold and savory bites that pair perfectly with an ice-cold beer. Back in 2013, Anthony Bourdain even
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 Frozen Quails
- 1 tbsp Kosher Salt, For Cleaning The Quail
- 1 tbsp Vinegar, For Cleaning The Quail
- Oil, For Frying
- 1/2 tsp Five Spice Powder
- 1 tsp Garlic Powder
- 1/2 tbsp Sugar
- 1 tbsp Oyster Sauce
- 2 tbsp Low Sodium Soy Sauce
- 1 tsp Shaoxing Wine
- 1/2 White Pepper
- 1 tbsp Annatto Seed Oil
- 2 tbsp Butter
- 4 Cloves Garlic, Smashed
- Lime Wedges
- 1/4 tsp Salt
- 1/2 tsp Black Pepper
- Lettuce
- Cucumber
- Vietnamese Coriander
Instructions
- 1
Prep the Quail:
- 2
Let frozen quail thaw completely, then scrub with kosher salt and vinegar to reduce any gamey odor. Rinse under tap water and drain well
- 3
Cut along the belly using kitchen scissors to butterfly the quail and flatten. Remove any remaining innards
- 4
In a mixing bowl, combine: five spice powder, garlic powder, sugar, oyster sauce, low-sodium soy sauce, Shaoxing wine, white pepper, and annatto seed oil. Add the quail, toss to coat, and marinate in the fridge for at least 1 hour, but overnight is best
- 5
Fry the Quail:
- 6
Fill a pot with enough oil to submerge the quail and heat to 350F
- 7
Fry the quail in batches, ensuring you don't overcrowd the pot, for 2–4 minutes per side, or until golden brown and the internal temperature reaches 165F
- 8
Transfer the fried quail to a cooling rack or paper towel-lined plate to rest
- 9
Make the Garlic Butter:
- 10
In a small pan over medium-high heat, melt butter and add smashed garlic cloves. Let it infuse for 2–3 minutes
- 11
Toss the fried Quail in the garlic butter, ensuring full coverage
- 12
Serve:
- 13
Arrange lettuce, sliced cucumber, and Vietnamese coriander on a serving plate. Top with the quail and serve with lime dipping sauce. Enjoy!