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Five-Spice Salt Quail with Eggplant Chilli Salad

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.

Serves: 8

Prep Time: 45 minutes

Cooking Time: 45 minutes


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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