Roasted Quail with Lotus Root
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something that feels fancy but doesn't require hours in the kitchen. Roasted quail with lotus root comes together in just about an hour, and the delicate birds pair beautifully with the mild, slightly sweet flavor of lotus root. What I love most is that lotus root is packed with vitamin C and fiber, making this dish as nourishing as it is delicious. The simple soy and honey glaze gets brushed on while everything roasts, filling your kitchen with an amazing aroma. Best of all, you probably have most of these ingredients already, so it won't break the bank.
Ella x
Ingredients
- 4whole quails(cleaned and patted dry)
- ½ kglotus root(peeled and sliced 1/4-inch thick)
- 3 tablespoonssoy sauce
- 2 tablespoonshoney
- 2 tablespoonsfresh ginger(minced)
- 3garlic cloves(minced)
- 1 tablespoonrice vinegar
- 3 tablespoonssesame oil(divided)
- 1 teaspoonsalt
- 1 teaspoonwhite pepper
- 2green onions(chopped for garnish)
- 1 tablespoonsesame seeds(for garnish)
Detail level
Instructions
- 1
Preheat oven to 425°F. In a small bowl, whisk together soy sauce, honey, minced ginger, garlic, rice vinegar, and 1 tablespoon of sesame oil to create a glaze.
Tip: Prepare the glaze while the oven preheats to save time.
- 2
Pat the quails dry and season inside and out with salt and white pepper. Place them breast-side up on a roasting pan.
Tip: Dry quails will roast more evenly and develop better skin texture.
- 3
Brush the quails generously with half of the prepared glaze, reserving the remainder for basting.
Tip: Apply the glaze evenly to ensure consistent flavor throughout.
- 4
Toss the lotus root slices with the remaining 2 tablespoons of sesame oil, salt, and white pepper. Arrange them around the quails on the pan.
Tip: Arranging lotus root around the quails allows them to roast together while the quail drippings flavor the root.
- 5
Roast for 20 minutes, then brush the quails with the reserved glaze and stir the lotus root slices.
Tip: This mid-roast basting ensures moist, flavorful quail meat.
- 6
Continue roasting for another 12-15 minutes until the quails are golden brown and the lotus root is crispy at the edges. The internal temperature of the thickest part of the thigh should reach 165°F.
Tip: Quail cooks quickly, so monitor carefully to avoid overcooking the delicate meat.
- 7
Remove from oven and let rest for 3-4 minutes before plating. Transfer quails to serving plates and arrange roasted lotus root around them.
Tip: Resting allows the juices to redistribute throughout the meat.
- 8
Garnish with chopped green onions and sesame seeds. Drizzle any pan juices over the quails before serving.
Tip: The pan juices add extra flavor and visual appeal to the finished dish.
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