The quail absorb all the flavors of this intense Chinese-style marinade. You could also use chicken or other birds.
Delicious, Quick Side Dishes
1 cup soy sauce
1 cup water
4 shallots, minced
1/4 cup rice vinegar
2 tablespoons five-spice powder
2 tablespoons light brown sugar
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1 tablespoon coarsely cracked black peppercorns
Six 3-ounce partially boned quail
1/4 cup vegetable oil
How to Make It
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.
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.
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