Five spices quail
Saltimbocca (chicken)
- 4 QUAILS
- 1/2 CABBAGE, shredded
- 1 ONION, chopped finely
- 2 CLOVES GARLIC, mashed
- 1 TBSP SUGAR
- 1 TBSP SOY SAUCE
- 1/2 CUP WHITE WINE
- PIECE OF GINGERROOT, grated
- 1 TSP FIVE SPICES POWDER
- 2 TBSP LEMON JUICE
- 600 GRAM CHICKEN BREAST, sliced thinly
- HANDFUL OF SAGE LEAVES
- 100 GRAM SMOKED HAM
- 1/2 CUP OF WHITE WINE
- 1/2 CUP OF CHICKEN STOCK
Fry the garlic 2 minutes. Add the quails and fry them until they are brown on all sides. Add the soy sauce, sugar, ginger, white wine, lemon juice and five spices powder and simmer for 15 minutes. Mix the cabbage with the onion and arrange it on a plate. Put the quails on top and pour the gravy over the quails.
Sprinkle the chicken breast with salt and pepper to taste and put 1/2 slice of ham on each slice of chicken. Sprinkle with sage and roll them up. Fry 6 minutes on all sides, take them out of the pan. Add the wine and the stock, reduce this on high heat to one third and drizzle this fluid over the chicken.
"Saltimbocca" means "jump into the mouth". I have sinned against all the rules in my version of the recipe: the original recipe (saltimbocca alla Romana) is prepared with veal cutlets, and furthermore it is not supposed to be a roll, it should be flat. However, as I like rolls and veal is hard to come by in Bangladesh, this is my contribution to the Italian kitchen.
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