Macanese-style Partridge with Cabbage

Ingredients

In the original French dish, Perdrix aux choux, the partridge is typically cooked with cabbage, bacon, and white wine. However, in this Macanese adaptation, we infuse the partridge with Macanese spices such as cinnamon and cloves, and replace the white wine with soy sauce to add an umami depth of flavor. The dish also incorporates Macanese cooking techniques and ingredients to create a fusion of French and Macanese culinary traditions. We alse have the original recipe for Perdrix aux choux, so you can check it out.

• 2 partridges, cleaned and quartered 2 partridges, cleaned and quartered
• 2 tablespoons soy sauce (30ml) 2 tablespoons soy sauce (30ml)
• 1 tablespoon honey (15ml) 1 tablespoon honey (15ml)
• 1 teaspoon ground cinnamon (5g) 1 teaspoon ground cinnamon (5g)
• 1/2 teaspoon ground cloves (2.5g) 1/2 teaspoon ground cloves (2.5g)
• 2 tablespoons vegetable oil (30ml) 2 tablespoons vegetable oil (30ml)
• 1 small cabbage, thinly sliced 1 small cabbage, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon oyster sauce (15ml) 1 tablespoon oyster sauce (15ml)
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 12g (Saturated Fat: 2g)
• Carbohydrates: 15g (Sugar: 8g)
• Protein: 38g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the soy sauce, honey, cinnamon, and cloves. Add the partridge pieces and marinate for at least 1 hour.
2. 2.
   Heat the vegetable oil in a large skillet over medium heat. Remove the partridge from the marinade, reserving the marinade for later use. Cook the partridge pieces until golden brown on all sides, about 5 minutes per side. Remove from the skillet and set aside.
3. 3.
   In the same skillet, add the minced garlic and sauté until fragrant. Add the sliced cabbage and cook until slightly wilted, about 5 minutes.
4. 4.
   Pour the reserved marinade and oyster sauce over the cabbage. Stir well to combine. Cook for an additional 5 minutes, or until the cabbage is tender.
5. 5.
   Return the partridge pieces to the skillet and cook for another 5 minutes, or until the partridge is cooked through. Season with salt and pepper to taste.
6. 6.
   Serve the Macanese-style Partridge with Cabbage hot, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Partridge — Ensure the partridge is properly cleaned and quartered before marinating.
• Cabbage — Thinly slice the cabbage to ensure even cooking and a pleasant texture.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes to the marinade.
• If partridge is not available, you can substitute it with chicken or quail.
• Serve the dish with steamed rice or crusty bread to soak up the flavorful sauce.
• Adjust the sweetness by adding more or less honey according to your taste preference.
• Garnish with fresh cilantro or parsley for a burst of freshness.

Serving advice

Serve the Macanese-style Partridge with Cabbage as a main course, accompanied by steamed rice or crusty bread. The tender partridge and flavorful cabbage make for a satisfying and well-balanced meal.

Presentation advice

Arrange the golden-brown partridge pieces on a bed of sautéed cabbage, drizzling the sauce over the top. Garnish with fresh herbs for a pop of color. Serve on individual plates for an elegant presentation.