Salad with Teriyaki Quail, Asparagus and Bok Choy

Name: Salad with Teriyaki Quail, Asparagus and Bok Choy
Yield: 10
Ingredients: 35.0g Sugar; 45.0g Soy Sauce; 5.0pc Quail; 10.0g Sesame Seeds, mixed; 20.0g Knorr Rock Sugar Honey 3kg; 20.0g White Asparagus, cooked; 30.0g Veg, Siow Bak Choy (Baby Bak Choy); 5.0g Phase with Natural Butter Flavour; 50.0ml Knorr Teriyaki Sauce; 20.0pc Sprigs Peas

Salad with Teriyaki Quail, Asparagus and Bok Choy – - Recipe

Teriyaki is a Japanese cooking technique and a marinade of mirin, sugar and soy sauce. The meat or fish is first marinated and then fried, creating a shiny coating.

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Teriyaki

Sugar 35.0 g
Soy Sauce 45.0 g
Quail 5.0 pc
Sesame Seeds, mixed 10.0 g
Knorr Rock Sugar Honey 3kg 20.0 g
Knorr Rock Sugar Honey 3kg

67 268 Points

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Per Piece (Bottle) RM67.00

Per Carton (4 x 3 kg) RM268.00

Product added to cart: Knorr Rock Sugar Honey 3kg

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Recommended Retail Price

Garnish

White Asparagus, cooked 20.0 g
Veg, Siow Bak Choy (Baby Bak Choy) 30.0 g
Phase with Natural Butter Flavour 5.0 g
Knorr Teriyaki Sauce 50.0 ml

Presentation

Sprigs Peas 20.0 pc

Chinese

Appetisers

Vegetables

Teriyaki is a Japanese cooking technique and a marinade of mirin, sugar and soy sauce. The meat or fish is first marinated and then fried, creating a shiny coating.

...

Preparation

Teriyaki
- Boil the sugar with the mirin and soy sauce and allow to cool.
- Cut the quail breasts and vacuum seal with half of the teriyaki sauce.
- Clean the legs and vacuum seal with the rest of the teriyaki sauce.
- Cook the quail legs for 40 minutes at 67°C in a combi steamer.
- Cook the quail breasts for 20 minutes at 67°C in a combi steamer.
- Roast the sesame seeds in a dry pan.
- Remove the quail breasts and the legs from the vacuum bag.
- Glaze the quails with the teriyaki sauce in a Teflon pan and sprinkle them with sesame seeds.
Garnish
- Cut the asparagus into pieces and the bok choy into strips.
- Fry the asparagus with the bok choy on a high fire in some Phase.
- Add 50gm Knorr Teriyaki Sauce to the vegetables.
Presentation
- Divide the asparagus over the plates with the bok choy.
- Place the teriyaki quail on top and add the rest of the vinaigrette.
- Garnish with the crazy pea.