snack

Steamed Quail Breast with Makrut Lime-Infused Glaze and Bean Sprouts

Name: Steamed Quail Breast with Makrut Lime-Infused Glaze and Bean Sprouts
Ingredients: 82.6 g Quail breast, meat only, raw; 69.6 g Fresh Bean Sprouts; 27.0 g Sticky Organic Rice (cooked); 11.5 g Makrut Lime-Leaf Infused Vermont Organic Maple Syrup; 0.4 tsp Galangal powder; 0.8 tsp Fish sauce (standard staple)

Nutrition

223

kcal

Calories

Protein

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(6)

Quail breast, meat only, raw82.6 g

Fresh Bean Sprouts69.6 g

Sticky Organic Rice (cooked)27.0 g

Makrut Lime-Leaf Infused Vermont Organic Maple Syrup11.5 g

Galangal powder0.4 tsp

Fish sauce (standard staple)0.8 tsp

Instructions

Prepare the quail by lightly seasoning the breasts with a pinch of salt and the galangal powder.

Bring a steamer basket to a boil over medium-high heat. Place the quail breasts in the steamer, cover, and steam for 5-6 minutes until just cooked through and tender. Remove and set aside.

In the same steamer, blanch the fresh bean sprouts for 60 seconds until vibrant but still crisp.

In a small bowl, whisk together the fish sauce and the Makrut lime-infused maple syrup to create a fragrant, balanced glaze.

Arrange the steamed bean sprouts on a plate, top with the sliced quail breasts, and drizzle the glaze over the meat.

Serve alongside a small mound of warm sticky rice to soak up the aromatic juices. Garnish with an extra dusting of galangal if desired.