Quail Lettuce Wraps
They're healthy, gamey, and delectable enough to satisfy my cravings. These Quail Lettuce Wraps can't be beat!
Course Appetizer, Main Course
Cuisine American
- 8 semi-boneless quail
- 2 tablespoons soy sauce
- 1 teaspoon red pepper flakes
- 1 tablespoon hoisin sauce
- 2 tablespoons lemon juice
- 1/4 cup peanut oil
- 2 cups diced water chestnuts
- 1/2 cup diced white onions
- 1 garlic clove smashed
- 1 tablespoon fresh-smashed ginger
- 1 tablespoon seasoned rice wine vinegar
- 3 tablespoons soy sauce
- 3 tablespoons chicken stock
- 1 head iceberg lettuce
Mix soy sauce, red pepper flakes, hoisin sauce, and lemon juice in a casserole dish. Marinate quail in it for 20 minutes.
Grill quail over high heat in a cast iron skillet. Debone quail and cut into small pieces.
Heat peanut oil in a wok. Add water chestnuts, white onions, green onions, garlic, and ginger to wok and cook for 2 to 3 minutes.
Add vinegar, soy sauce, and chicken stock until ingredients are caramelized.
Place quail in the wok with the onion mixture. Mix well.
Serve in lettuce wraps.
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