Snack · Thai · 10 min
Steamed Quail Breast with Makrut Lime-Infused Glaze and Bean Sprouts
- Calories
- 124
- Protein
- 21g
- Carbs
- 4g
- Fat
- 3g
Ingredients
- 82.6 g quail breast
- 0.4 tsp ground galangal
- 0.125 tsp salt
- 69.6 g bean sprouts
- 11.5 g maple syrup
- 0.8 tsp fish sauce
- 27 g glutinous rice
Method
- 01Lightly season the raw quail breasts with the salt and half of the galangal powder.
- 02Set up a steamer over boiling water. Place the seasoned quail breasts in the steamer basket, cover, and steam for 5 to 6 minutes until cooked through, opaque throughout, and reaching an internal temperature of 165°F (74°C). Remove and set aside.
- 03Add the fresh mung bean sprouts to the steamer basket and steam/blanch for 60 seconds until vibrant and tender-crisp.
- 04In a small bowl, whisk together the fish sauce and the makrut lime-infused maple syrup until smooth to create the glaze.
- 05Plate the blanched bean sprouts, place the sliced cooked quail breasts on top, and drizzle evenly with the glaze.
- 06Serve with the warm sticky rice alongside, and dust with the remaining galangal powder.
Cook it with the whole plan around it
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