BUTTER QUAIL (Krourch Chian Beur)

Ingredients (Serves 4) 

• 1 pre-packed quail (1 lb, 2 oz of 4 quails), washed, dried, and cut sideways into half 
• 1 bunch of watercress (½ lb), washed 
• ½ medium onion, thinly sliced 
• 3 tablespoons of butter cream (salted and sweet) 
• 3 tablespoons of water 
• 1 tablespoon of soy sauce 
• 3 tablespoons of lime juice 
• ½ teaspoon of salt 
• 1 teaspoon of ground black pepper 
• 1 tablespoon of honey 
• ½ teaspoon of chicken soup base mix 
• 1 teaspoon of cornstarch 
• 4 cloves of garlic, finely crushed 
• 2 shallots, finely crushed

Procedures

1. Mix garlic, shallot, honey, chicken soup base, soy sauce, and 1 tablespoon of lime juice into a small bowl. 
2. Heat the butter in a large frying pan and add quail. Sprinkle salt and pepper onto the quail and fry them about 4-5 minutes each side (medium heat). 
3. Preheat the oven to 450°F. Then, transfer the fried quails to a baking dish. Broil them for 10 minutes. Spread the mixed sauce on each side of the quails. Broil them for another 10 minutes. 
4. Arrange the watercress and onion in a large dish and top with quail. Then, serve.

Dipping Sauce

Mix the lime juice, ground black pepper, salt, water, and cornstarch together in a small bowl. Stir well and pour it into the frying pan in which you’ve just fried the quail. Bring the sauce to a boil and taste. Pour into a small bowl. Dip the quail into this sauce and enjoy.