Less commitment in effort than the previous duck dish, this quail is no less delicious. We steam the quail first and smoke it later; being smaller, quail seems to keep more of the smoked flavour. You can serve the quail with pickled cucumber and shiitake mushrooms, or pickled cabbage. It also works a treat as part of a cold-cut platter.
Place a steamer over a pot of boiling water. Put the quails on a plate into the steamer and steam for 8 minutes, then remove and cool. Rub the quails all over with sesame oil.
Cut out a circle of foil about
Heat a wok until just smoking. Add the peanut oil and, when hot, stir-fry the quails on all sides until they are crisp and deep mahogany brown. Drain them well on paper towel and sprinkle with Sichuan salt and pepper to serve.
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