Ingredients
10 quail.
Seasonings
500 g (about 1 lb) peanut oil, 250 g (about 1/2 lb) lemon, 1.5 teaspoons MSG, 3 teaspoons each salt, sugar, soy sauce, chili oil, and Shaoxing wine, 1 teaspoon each sesame oil and ground white pepper, 3 scallion sections, 1 piece ginger.
Instructions
1. Use a knife to cut off the quail heads, then peel off the skin and feathers together starting from the neck, remove the giblets, rinse clean, and rub with soy sauce and Shaoxing wine (to add color); slice the scallions and ginger; cut the lemon in half.
2. Heat a generous amount of oil over high heat, then deep-fry the quail coated in soy sauce until about 80% cooked, then remove and drain.
3. Leave a thin layer of oil in the wok, return to high heat, and sauté scallions and ginger until fragrant. Add the quail, splash in Shaoxing wine, then add Worcestershire sauce, salt, sugar, white pepper, MSG, and water. Cover and braise over low heat until tender, then increase heat to reduce the sauce. Stir in lemon juice, drizzle with sesame oil, toss to coat evenly, and serve. This dish is savory with a bright tang, and the quail is tender and succulent.