Quail with Asian Spices

Ingredients

1. 1 cup soy sauce
2. 1 cup water
3. 4 shallots, minced
4. 1/4 cup rice vinegar
5. 2 tablespoons five-spice powder
6. 2 tablespoons light brown sugar
7. 1 tablespoon minced fresh ginger
8. 1 tablespoon minced garlic
9. 1 tablespoon coarsely cracked black peppercorns
10. Six 3-ounce partially boned quail
11. 1/4 cup vegetable oil
12. Watercress Salad

1. In a medium saucepan, combine the soy sauce with the water, shallots, rice vinegar, five-spice powder, brown sugar, ginger, garlic and peppercorns. Simmer over moderately high heat for 3 minutes, stirring occasionally. Cool to room temperature, then strain the sauce into a large bowl. Add the quail and turn to coat. Cover with plastic wrap and refrigerate for at least 3 hours or overnight. Bring to room temperature before proceeding.
2. Remove the quail from the marinade and pat dry. Heat the oil in a large skillet. Add the quail and cook over high heat until the skin is browned and the meat is rare, about 3 minutes per side. Cut the quail in half lengthwise and serve hot, with the Watercress Salad.