CHAR SUI QUAIL WITH KIMCHI

Kohn_Quail_BIG

 

KHON’S ON PALAFOX
DOT CHAP
 

 
2 quails, quartered

Char Sui:
1 Tbsp. rice wine vinegar
1 Tbsp. red food coloring
1 Tbsp. Chinese 5 Spice
5 garlic cloves, minced
3 Tbsp. ginger, minced
1 Tbsp. light soy sauce
1 Tbsp. hoisin sauce
2 Tbsp. honey

Mix ingredients well.

Kimchi:
5 lbs. Napa cabbage (quartered and cut into one inch pieces)
½ cup minced garlic
½ cup minced onion
1 Tbsp. minced ginger
½ cup Korean chili powder
1 cup thin cut green onions
¼ cup julienne carrots
¼ cup julienne daikon radish

Wash cabbage and dry. Add 2 Tbsp. kosher salt. Let cabbage sit for 30 minutes. Squeeze water out of cabbage. Add remaining ingredients and set in refrigerator for a day to marinate.

For quail, cut, clean and butterfly quail. Marinate quail for 4-5 hours (save some marinade for glazing.) Cook in sauté pan to desired doneness and glaze with remaining marinade.