Snack · Thai · 15 min
Steamed Quail Breast with Lemongrass and Kaffir Lime Aromatics
- Calories
- 226
- Protein
- 19g
- Carbs
- 25g
- Fat
- 6g
Ingredients
- 65 g quail breast
- 70 g fresh bean sprouts
- 14 g jasmine rice
- 16.5 g coconut milk
- 15 g makrut lime leaf syrup
- 27 g lemongrass
- 2 each lime leaf
- 0.125 tsp salt
Method
- 01Steam dry jasmine rice according to package directions and keep warm.
- 02Set up a steamer pot with water, bruised lemongrass stalks, and torn makrut lime leaves; bring to a boil.
- 03Season raw quail breasts lightly with salt and place on a heat-proof ceramic dish inside the steamer.
- 04Surround quail with fresh bean sprouts, then drizzle with coconut milk and makrut lime leaf syrup.
- 05Cover steamer tightly and steam for 6-8 minutes until quail is fully cooked through and reaches an internal temperature of 165°F (74°C).
- 06Mound warm steamed jasmine rice on a plate, lay the quail and sprouts over it, and spoon the fragrant cooking juices on top.
Cook it with the whole plan around it
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