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Crispy Silk Road Quails

Crispy Silk Road Quails

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


  1. 1

    Mix spices, pepper, ginger, scallions, half the wine and soy sauce. Marinate quails in the mixture for one hour.

  2. 2

    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.

  3. 3

    Bring to a boil, then cover and cook on low heat for 10 minutes.

  4. 4

    Remove from heat. Turn quails over in their jus and let rest, uncovered, for 30 minutes or longer if you wish.

  5. 5

    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.

  6. 6

    Heat frying oil in a wok. When oil is hot, fry three quails at a time until golden and crispy (2-3 minutes).

  7. 7

    Serve hot quails with the dip.