Recipes Grilled Quail with Goji Berries and Pine Nuts Be the first to rate & review! Corey Lee uses Chinese dates, also called jujubes, in this elegant riff on a classic Chinese combination of poultry, fruit and nuts. Instead of the dates, look for goji berries, which are also a dried, red fruit. More Poultry Recipes By Corey Lee Corey Lee Corey Lee is a James Beard Award-winning, Korean-born chef who is renowned for his innovative use of Asian ingredients and classic French techniques with a modernist approach to redefining American cooking. His San Francisco restaurant Benu earned three Michelin stars and was among The World's 50 Best Restaurants in 2019. Food & Wine's Editorial Guidelines Updated on May 24, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Anson Smart Total Time: 30 mins Yield: 4 Ingredients ¼ cup plus 2 tablespoons water 2 tablespoons sugar 2 tablespoons low-sodium soy sauce ¼ teaspoon Chinese five-spice powder 3 tablespoons goji berries (see Note) ¼ cup pine nuts 8 semiboneless quail Vegetable oil (for brushing) Salt and freshly ground pepper Cilantro leaves (for garnish) Directions In a saucepan, bring the water, sugar, soy sauce and five-spice powder to a simmer. Add the goji berries. Let stand, off the heat, until the berries are plumped, 10 minutes. Meanwhile, in a small skillet, toast the pine nuts over moderate heat, stirring constantly, until lightly browned, about 3 minutes. Transfer to a plate and let cool. Light a grill or preheat a grill pan. Brush the quail with oil and season with salt and pepper. Grill the quail over high heat, turning once, until browned, about 5 minutes. Transfer the quail to plates, breast sides up. Using a slotted spoon, remove the goji berries from their liquid and scatter them over the quail. Garnish with the pine nuts and cilantro, drizzle lightly with the goji liquid and serve. Notes Goji berries are available in specialty-food stores and health-food markets. Suggested Pairing Spicy, black cherry–scented Pinot Noir. Rate it Print