Crunchy Master Stock Quail

Crunchy Master Stock Quail


3-4 people


  • 500ml The Stock Merchant Free Range Master Stock
  • 4 free range or organic whole quail
  • 1 litre peanut oil, for deep frying
  • 200g soba noodles
  • 200g kai lan
  • 100g oyster mushrooms


  1. Pour Master Stock into a large saucepan and bring to the boil.
  2. Add the quail to Master Stock and return to the boil.
  3. Simmer for 10–15 minutes, turning quail halfway through. (Hint: quail may tend to float, so weigh down with a heavy saucer).
  4. Once cooked, remove quail from pan and drain completely. Pat dry with paper towel.
  5. Reduce Master Stock to one cup.
  6. Half-fill a heavy-based saucepan or wok with oil and heat to very hot (or use a deep fryer).
  7. Plunge the quail into the oil and deep fry for three to five minutes until they darken to a rich red brown. Or, as a low fat alternative, split the quail and barbecue on each side for 3 minutes.
  8. Cook soba noodles.
  9. Stir fry kai lan and oyster mushrooms.
  10. Place quail, noodles and vegetables on plates. Place reduced Master Stock in serving side dish as dipping sauce.

Adapted from a Lyndey Milan recipe found at:

Comments are closed.