Chicken Loaf with Quail Eggs

Chicken Loaf with Quail Eggs

Best enjoyed on skewers.

Cooking time
15 minutes+
  • Nutrition facts are for one serving.
  • Time to soak is not included in the cooking time.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

100g (3.5 oz.)

a dash

1 tsp

(A)Loaf Broth

1 tbsp

150 ml (5 oz.)

(B)Quail Egg Broth

1/2 tsp

1 cup


  1. Knead the ground chicken in a bowl. Add in the salt, sake, flour and mix well together by hand. Form into two loafs slightly larger than the quail eggs.
  2. Warm (A) in a small pot, add in (1), boil until broth evaporates.
  3. Boil the quail eggs for 2-3 min., peel the shell. Heat (B) in a small pot, add the quail eggs, turn off the heat and let soak until the color changes.
  4. Place 2-3 on skewers.

    *Steps 1-3 can be completed a day before serving. Feel free to place on skewers right before consuming.

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