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Add a photoServings: 6
Ingredients
- 3 c. Looing Sauce see * Note
- 4 x Quails split in half
- 4 c. Peanut oil for deep-frying
Directions
- Bring the Looing Sauce to a boil and put in the quails. Bring back to a simmer and cook for 4 min.
- Remove quails from the sauce, drain and pat dry with paper towels. Deep-fry in oil at 375 degrees till golden brown, about 3 min. Don't overcook.
- This recipe serves 6 to 8 as part of a Chinese meal.
- Comments: This is a delicious dish. Since the bird is simmered first in the looing sauce it is very moist, even after a quick deep-frying.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 144g | |
| Recipe makes 6 servings | |
| Calories 1273 | |
| Calories from Fat 1273 | 100% |
| Total Fat 144.0g | 180% |
| Saturated Fat 24.34g | 97% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
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