
Rice wine braised quail
Small quails slowly braised in yellow rice wine with ginger — fragrant and deeply warming.
- 55 min
- Serves 2
- Braise
- Medium
Why it suits you: Minor Cold is bitterly cold and yang-deficient people have icy hands and feet. Quail is warming and rice wine with ginger moves yang and drives out cold.
Method
Prep 15 min · Cook 40 min- 1Rinse and dry the quails and marinate in soy sauce for 15 minutes.
- 2Fry the ginger in a claypot and brown the quails all over.
- 3Add the wine, dates and rock sugar, cover and cook on low for 30 minutes.
- 4Turn once halfway, then reduce the sauce on high and scatter with spring onion.
Cautions
- Contains alcohol — take care in pregnancy and for children.
Chef's tips
- Browning the skin first removes any gamey smell.
The TCM view
Quail is sweet and neutral, strengthening qi; rice wine is sweet, pungent and warm; ginger disperses cold; dates support the middle.



