A. Marinade for the quail:
Soy sauce 1 tablespoon
Shao hsing (Chinese rice wine) 1 tablespoon
Wuxiang fen
(powdered seasoning mix of star anise and 4 other spices)
Small amount
Synthetic flavoring Small amount
Pepper Small amount
Salt Small amount
Welsh onion
Ginger root
Garlic

B. Seasonings for stuffing:
Oyster sauce 1 tablespoon
Shao hsing (Chinese rice wine) 1 teaspoon
Salt Small amount
Synthetic flavoring Small amount
Sugar 1 teaspoon
Sesame oil 1 teaspoon

Condiments to be served with the dish:
Ketchup
Ground Japanese pepper seeds mixed with salt

1. Prepare the quail and soak them in water until most of the blood is removed.

2. Dry the quail and soak them in A (marinade for the quail).

3. Combine the liver, gizzard, mushrooms, bamboo shoot, Welsh onion and ginger in a food processor and mix them. Turn it off while the mixture is still chunky. Add B (seasonings for stuffing).

4. Rinse the rice and soak in water for 2 to 3 hours.

5. Drain the rice, combine with 3. in a bowl and mix well. Stuff each quail with the mixture and close the openings with toothpicks.

6. Place the stuffed quail in individual vacuum-pack cooking bags and vacuum pack them. Then, heat them in a steam convection oven at 92℃ until the center temperature reaches 90℃.

7. Rapidly chill them and store in a thermostatic refrigerator at 0 to 3 ℃.

8. To serve, heat them in a steam convection oven at 80℃ for 20 minutes.

9. Remove each quail from its bag and dry the surface. Coat the surface with potato starch and deep fry in oil at high temperature. Slice and serve with ketchup and ground Japanese pepper seeds mixed with salt.

Note

• When employing the vacuum-pack cooking method, pay special attention to sanitation and make sure your hands and cooking utensils are properly disinfected.