Susan Jung’s tunnel-boned quails with Chinese sausage stuffing and quail eggs. Photography: Jonathan Wong. Styling: Nellie Ming Lee

How to make quails with Chinese sausage stuffing, not your average game dish

  • Although a little fiddly to prepare, the surprise inside makes this a great dish for a dinner party
  • The first time you tunnel-bone a quail, it will take a bit of time, but after you have done a few, the subsequent ones will take 10 minutes or less
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Susan Jung’s tunnel-boned quails with Chinese sausage stuffing and quail eggs. Photography: Jonathan Wong. Styling: Nellie Ming Lee
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Susan Jung

Susan Jung

Susan Jung trained as a pastry chef and worked in hotels, restaurants and bakeries in San Francisco, New York and Hong Kong, before joining the Post. She is academy chair for Hong Kong, Macau and Taiwan for the World's 50 Best Restaurants and Asia's 50 Best Restaurants.