Author: Katie Le | Katie’s Test Kitchen
- 1/2 tsp of salt
- 1 tsp of Mushroom Seasoning or chicken powder
- 1/2 tsp of sugar
- 1/2 tsp of Five Spices Powder
- 1/4 tsp of ground pepper
- 1 tbsp of soy sauce/seasoning such as Maggie
- 1 tbsp of oyster sauce
- cooking oil/olive oil
- 3 tbsp of butter
- 1 tbsp of minced garlic
- 1 bundle of watercress
- a handful of Vietnamese coriander
- salt and pepper
- a few lime wedges
6 quails (cleaned with salt and vinegar, rinsed well with water, halved with a kitchen scissor) – I get the quails in the frozen section as Asian stores.
- In a mixing bowl, combine all ingredients under “marinade” section above. Add clean halved quails and toss well. Allow it to marinate for about an hour or more.
- When ready to cook, lay quails in a single layer in the Air Fryer. Rub a thin layer of cooking oil on the quails and set temperature to 400 F with a cook time of 12-14 minutes or until golden brown to your liking. Remember to flip the quails half way and rub more oil. Remove cooked quails and set side. Depending on the size of your Air Fryer, you might have to do multiple batches.
- In a pan melt 3 tbsp of butter on medium heat and add 1 tbsp of garlic. Once fragrant, toss quails into the pan and mix well.
- Remove and serve on a bed of watercress and a handful of Rau Ram (Vietnamese coriander). Dipping sauce is a simple mixture of salt, ground pepper and lime juice.