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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 3 Tasse | Looing Sauce; see * Note |
| 4 | Quails; split in half |
| 4 Tasse | Peanut oil; for deep-frying |
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* Note: See the "Looing Sauce" recipe which is included in this collection.
Bring the Looing Sauce to a boil and put in the quails. Bring back to a simmer and cook for 4 minutes. Remove quails from the sauce, drain and pat dry with paper towels. Deep-fry in oil at 375 degrees until golden, about 3 minutes. Do not overcook. This recipe serves 6 to 8 as part of a Chinese meal.
Comments: This is a delicious dish. Since the bird is simmered first in the looing sauce it is very moist, even after a quick deep-frying.
Recipe
The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka Mr Mad - jpmd44a@prodigy. Com ~or- Mad-Squad@prodigy. Net
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