Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Hieu has served this a few times when I've brought friends in for special occasions. He's cooked it with squab pigeon and quail on different occasions, but squab pigeons tend to cost a fortune and are difficult to get hold of.
4 oven-ready quails
60-70g minced pork
1 spring onion, trimmed and finely chopped plus 4 spring onions shredded on the angle (to garnish)
2tbsp cooked glutinous rice
Vegetable oil for frying
3-4 fresh shiitake, finely chopped
2tsp fish sauce
20g black "ear" fungus, soaked overnight in water
Salt and freshly ground black pepper
2tbsp clear honey
1 litre chicken stock
12-16 lotus seeds, soaked overnight in cold water, drained and roughly chopped
A few sprigs of coriander
Pre-heat the oven to 220/gas mark 7. Mix the minced pork, finely chopped spring onion, rice, shiitake and fish sauce and season. Shred half of the black fungus and gently cook in a little oil for 2-3 minutes then add to the stuffing and season. Stuff the quails with the mixture and secure the opening with a couple of cocktail sticks. Season the birds on the outside and place in a small roasting pan. Spoon over the honey and roast for about 20 minutes, basting every so often.
Remove the birds from the tray and place in a saucepan and cover with the stock, add the lotus seeds, season, bring to the boil and simmer gently for 45 minutes adding the remaining black fungus after 15 minutes, until tender, skimming the stock every so often. Serve one bird, with the cocktail stick removed, per person, in the cooking liquor in warmed bowls with the shredded spring onion and the coriander scattered over.
To see Mark Hix's exclusive cookery videos, see http://www.independent.co.uk/hixcooks
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments