Tea and Spiced Smoked Quail

Preparation info

  • Serves


    as a main course
    • Difficulty


Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

  • About

These little birds smoke and cook through in one step; they are both easy and delicious. Unlike many restaurant preparations involving quail, here the bones are left in and the eating is done with the fingers. It’s fun and informal, and the juices retained by cooking the bird on the bone more than compensate for any inelegance when you go at it with your hands.