Asian Five-Spice Quail

A expertly prepared approach to quail that produces delicious results that highlight the natural flavors. This recipe uses careful attention to detail to bring out the best in your harvest, creating a memorable meal for family and friends.

Chinese technique meets American game

Fusion Philosophy This preparation adapts traditional Chinese five-spice techniques to quail, creating aromatic, complex flavors that complement the bird's delicate nature.

Ingredients (Serves 6)

• 12 whole quail, butterflied
• 3 tbsp Chinese five-spice powder
• 2 tbsp soy sauce
• 2 tbsp rice wine or dry sherry
• 1 tbsp honey
• 2 tbsp vegetable oil
• 4 scallions, sliced thin
• 2 tbsp sesame seeds, toasted

Five-Spice Blend (if making fresh):

• 2 tbsp Sichuan peppercorns
• 4 star anise pods
• 1 tbsp fennel seeds
• 1 tbsp cloves
• 1 cinnamon stick

Traditional Chinese Method

1. Spice Preparation: Toast your whole spices in a dry pan until fragrant. Grind them to a fine powder for the freshest flavor.

2. Marination: Combine five-spice with soy sauce, rice wine, and honey. Marinate the butterflied quail for at least 2 hours.

3. Cooking Process: Heat oil in a wok or large skillet. Cook the quail skin-side down first until crispy, then flip to finish.

4. Garnishing: Sprinkle with sliced scallions and toasted sesame seeds. Serve immediately with steamed rice.