Chim Cut Ro Ti Glazed Quail

Ingredients

• 8 whole quail, about 4 oz each
• 4 cloves garlic, minced
• 2 shallots, minced
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp honey
• 1/2 tsp five-spice powder
• 1/2 tsp black pepper
• 2 tbsp vegetable oil
• 1 cup coconut water
• 1 tsp salt
• 1 tsp coarsely ground black pepper
• 2 limes, cut into wedges
• Lettuce leaves and cucumber slices, for serving

Method

1. Pat the quail dry and rub them inside and out with the garlic, shallots, soy sauce, fish sauce, honey, five-spice and pepper; marinate 30 minutes.
2. Heat the oil in a large skillet over medium heat and brown the quail on all sides, about 6 minutes.
3. Pour in the coconut water and any leftover marinade, cover and simmer 10 minutes, turning once.
4. Uncover and cook, spooning the liquid over the birds, until it reduces to a sticky glaze and the thigh reaches 165°F.
5. Mix the salt and coarse pepper in small dishes and squeeze lime into each to make a dip.
6. Serve the quail with lettuce, cucumber and the salt, pepper and lime dip.

Notes