Warning: these quails have to be eaten with your fingers! This recipe works just as well with a small chicken (cooking time will be longer). As a rule, Fragrant-Mild blends like the Silk Road blend combine well with sweet and salt or sweet and sour meats.
- 1 Tbsp Silk Road blend, ground
- 1 tsp white pepper, ground
- 2 Tbsp ginger, chopped
- 2 scallions, cut in 2-inch sections
- 4 Tbsp rice wine or sherry
- 3 Tbsp light soy sauce
- 6 large quails
- 3 Tbsp sugar
- Salt to taste
- 3 Tbsp water
- 1 tsp sesame oil
- Oil for frying
Mix spices, pepper, ginger, scallions, half the wine and soy sauce. Marinate quails in the mixture for one hour.
Place quails in a pan just large enough to accommodate them. Pour marinade on top with remaining wine and soy sauce. Add sugar, salt and water.
Bring to a boil, then cover and cook on low heat for 10 minutes.
Remove from heat. Turn quails over in their jus and let rest, uncovered, for 30 minutes or longer if you wish.
Drain quails well on a plate (20-30 minutes). Prepare the dip by reducing cooking jus by half. Remove from heat and incorporate the sesame oil. Set aside.
Heat frying oil in a wok. When oil is hot, fry three quails at a time until golden and crispy (2-3 minutes).
Serve hot quails with the dip.