- Melt maltose in 80g hot water and mix thoroughly.
- Heat some oil in a saucepan. Sauté ginger, spring onion and other spices until fragrant and put them in a reusable sachet bag. Put red yeast rice in another bag. Put both sachets into stock and add Lee Kum Kee Premium Soy Sauce, Lee Kum Kee Premium Oyster Sauce, Lee Kum Kee Chinese Marinade, sugar and Shaoxing wine. Simmer mixture over low heat for 40 mins.
- Immerse quails in sauce mixture and braise over low heat for 20-30 mins. Remove quails and spread maltose on skin of quails evenly when hot. Cut quails into pieces. Serve with more sauce if desired.