Name: Asian Five-Spice Quail
Cuisine: American
Ingredients: 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 whole spices until fragrant; - Grind to fine powder in spice grinder; - Store in airtight container; 2. **Marination**:; - Combine five-spice, soy sauce, wine, honey; - Marinate butterflied quail 2-4 hours; - Longer marination creates deeper flavor; 3. **Cooking Process**:; - Heat oil in wok or large skillet; - Cook quail skin-side down first; - 3-4 minutes per side until crispy; 4. **Garnishing**:; - Sprinkle with scallions and sesame seeds; - Serve with steamed rice and vegetables

Spice Preparation:
- Toast whole spices until fragrant
- Grind to fine powder in spice grinder
- Store in airtight container
Marination:
- Combine five-spice, soy sauce, wine, honey
- Marinate butterflied quail 2-4 hours
- Longer marination creates deeper flavor
Cooking Process:
- Heat oil in wok or large skillet
- Cook quail skin-side down first
- 3-4 minutes per side until crispy
Garnishing:
- Sprinkle with scallions and sesame seeds
- Serve with steamed rice and vegetables

Authenticity: Serve with Chinese black vinegar for dipping

Asian Five-Spice Quail

1Setup & Prepare

2Ingredients

Shopping List

3Cooking Instructions

Ground Quail Preparations

4Chef's Notes & Pairings

5Interactive Recipe Tools

Cooking Timers

My Recipe Notes

More Quail Recipes

Pan-Seared Quail with Grape and Port Reduction

Bacon-Wrapped Quail with Wild Rice Stuffing

Quail Escabeche

Quail Saltimbocca

6Reviews & Ratings