Corn cakes with quail stew (TAPA)

For the quail stew:

• Separate the thighs and wings from the quail, setting aside the breasts.
• Prepare a dark stock with the bird carcasses.
• Season the thighs and wings with salt and pepper, coat in flour, and brown in hot oil.
• Add the diced red onion and brown for 5 minutes.
• Add the honey and grated fresh ginger.
• Moisten with the stock without covering and leave to simmer, covered, until the meat is tender and reduced.
• Add the soy sauce at the end of cooking; the stew should be dry.
• Remove the bones, shred the meat, and set aside this warm filling.

For the sour cream cheese:

• Mix the cream cheese with the lemon juice and chopped chives.
• Place in a piping bag.

For the corn cakes:

• Knead all the ingredients and roll out the dough.
• Cut circles of about 25 grams and 7 cm in diameter.
• Leave to rest for 24 hours.
• Fry in hot oil and set aside in the oven at 90°C.

SET UP

• Cut the tortos open with a serrated knife without cutting all the way through.
• Season and sauté the chicken breasts cut into fillets.
• Fill with the quail stew and place the chicken breast fillets on top.
• Garnish with sour cream, decorate with sprouts, and serve.