Quail & Eggplant

Five-Spice Salt Quail with Eggplant Chilli Salad

Serves: 8
Prep Time: 45 minutes
Cooking Time: 45 minutes

An explosion of flavours, this succulent five-spice quail combined with the delicate eggplant textures, tantalises your tastebuds and leaves your mouth watering for more.


8 quails

Master stock

700mL Chinese rice wine

600mL superior light soy

100g ginger

10 cloves garlic

2 cinnamon sticks

8 star anise

4 stalks lemongrass

20 whole black peppercorns

Five-spice salt

50g dry roasted five spice

50g salt

5g sugar

Eggplant chilli salad

3 dried chillies

½ fennel seeds

½ teaspoon sichuan pepper

3 large eggplant

1 tablespoon minced garlic

1 tablespoon minced ginger

30mL rice wine

30mL rice vinegar

40mL light soy

2 teaspoon sesame oil

2 teaspoon fish sauce

6 spring onions (sliced)

½ cup coriander leaves

25g sugar


Master stock

Place all ingredients in a pot, bring to a boil and let simmer for 30 minutes. Place in the fridge overnight and strain the following day.


Five-spice salt

Combine all ingredients.


Eggplant chilli salad

Deep fry eggplant pieces at 180°C, drain. Heat oil and toss garlic, ginger, chilli and spices. Add eggplant. Immediately add rice wine, rice vinegar, soy, stock and sugar. Bring to boil on high heat, then simmer for 3 minutes. Remove from heat and stir in remaining ingredients.


To finish

Deep fry quails at 175°C until cooked. Remove from heat and sprinkle with five-spice salt. Place on eggplant salad and serve with a small amount of master stock.

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