Lemongrass Saté Butter Quail Recipe by Quoc Nguyen | Chef Q
 Quoc Nguyen | Chef Q @chefqstr Katy, Texas USA Not often enough for my mom to cook with quail, because usually chicken is the more effective and cost saving way to feed a family of 8. It’s only on special occasions that we get to enjoy this quail dish when I was small, and to say it was delicious is an understatement. Quail is a bit more gamey when it compared to chicken. But the texture and flavor outshines your everyday chicken. Maybe because it’s so small that it absorbs and coat the marinade seasoning a lot better. You can also use the marinade in this recipe for chicken, pork, and even beef! Air fry, deep fry, or grill, it’s all possible! Happy cooking! Not often enough for my mom to cook with quail, because usually chicken is the more effective and cost saving way to feed a family of 8. It’s only on special occasions that we get to enjoy this quail dish when I was small, and to say it was delicious is an understatement. Quail is a bit more gamey when it compared to chicken. But the texture and flavor outshines your everyday chicken. Maybe because it’s so small that it absorbs and coat the marinade seasoning a lot better. You can also use the marinade in this recipe for chicken, pork, and even beef! Air fry, deep fry, or grill, it’s all possible! Happy cooking! Lemongrass Saté Butter Quail Share its first Cooksnap! Not often enough for my mom to cook with quail, because usually chicken is the more effective and cost saving way to feed a family of 8. It’s only on special occasions that we get to enjoy this quail dish when I was small, and to say it was delicious is an understatement. Quail is a bit more gamey when it compared to chicken. But the texture and flavor outshines your everyday chicken. Maybe because it’s so small that it absorbs and coat the marinade seasoning a lot better. You can also use the marinade in this recipe for chicken, pork, and even beef! Air fry, deep fry, or grill, it’s all possible! Happy cooking! Not often enough for my mom to cook with quail, because usually chicken is the more effective and cost saving way to feed a family of 8. It’s only on special occasions that we get to enjoy this quail dish when I was small, and to say it was delicious is an understatement. Quail is a bit more gamey when it compared to chicken. But the texture and flavor outshines your everyday chicken. Maybe because it’s so small that it absorbs and coat the marinade seasoning a lot better. You can also use the marinade in this recipe for chicken, pork, and even beef! Air fry, deep fry, or grill, it’s all possible! Happy cooking! Ingredients 30-40 mins 2 people Quail prepping 6 Quails 4 slice ginger 1 tbs Salt 2 tsp black peppercorn 1 oz Chinese cooking wine Marinade 1/2 shallot minced 1/2 pkg Gia Vị Ướp Nướng Xả ớt 1 tbs Char Siu Sauce 2 tsp chicken bouillon 1 tsp ground pepper 1 tbs sugar 2 tsb fish sauce 2 tbs anatto oil 1 tbs Saté chilli Others 4 oz unsalted butter Quail prepping 6 Quails 4 slice ginger 1 tbs Salt 2 tsp black peppercorn 1 oz Chinese cooking wine Marinade 1/2 shallot minced 1/2 pkg Gia Vị Ướp Nướng Xả ớt 1 tbs Char Siu Sauce 2 tsp chicken bouillon 1 tsp ground pepper 1 tbs sugar 2 tsb fish sauce 2 tbs anatto oil 1 tbs Saté chilli Others 4 oz unsalted butter Cooking Instructions 30-40 mins 1 Blanched the quail. Add all ingredients listed in the “quail prepping” section to pot of water. Blanch quail for 1-2 mins. 2 Remove quail, rinse with cold water, and let rest to drain dry before marinating. 3 Cut quail to desired size and marinade quail with listed ingredients in the “marinade” section. Let marinade for at least 30 minutes. 4 Air-fry quail at 390F for 20-25 minutes, or until internal 165F. Can also grill, or deep fry. 5 Make a butter sauce. Add 4 oz butter to pan with leftover marinade. Simmer for 1 min before tossing in cooked quail. 6 Lettuce greens, cucumber slice and mints to garnish. Enjoy! 1 Blanched the quail. Add all ingredients listed in the “quail prepping” section to pot of water. Blanch quail for 1-2 mins. 1 Blanched the quail. Add all ingredients listed in the “quail prepping” section to pot of water. Blanch quail for 1-2 mins. 2 Remove quail, rinse with cold water, and let rest to drain dry before marinating. 2 Remove quail, rinse with cold water, and let rest to drain dry before marinating. 3 Cut quail to desired size and marinade quail with listed ingredients in the “marinade” section. Let marinade for at least 30 minutes. 3 Cut quail to desired size and marinade quail with listed ingredients in the “marinade” section. Let marinade for at least 30 minutes. 4 Air-fry quail at 390F for 20-25 minutes, or until internal 165F. Can also grill, or deep fry. 4 Air-fry quail at 390F for 20-25 minutes, or until internal 165F. Can also grill, or deep fry. 5 Make a butter sauce. Add 4 oz butter to pan with leftover marinade. Simmer for 1 min before tossing in cooked quail. 5 Make a butter sauce. Add 4 oz butter to pan with leftover marinade. Simmer for 1 min before tossing in cooked quail. 6 Lettuce greens, cucumber slice and mints to garnish. Enjoy! 6 Lettuce greens, cucumber slice and mints to garnish. Enjoy! Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on March 19, 2025 17:16 Katy, Texas USA A food enthusiast with a hungry belly! Love traditional Vietnamese food. Tracing back steps for original flavors and secret cooking technique. Comments Similar Recipes Sate ayam and quail eggs Sate ayam and quail eggs Love love love this food... 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