Smoked Quail

Preparation info

  • Serves


    • Difficulty


Appears in

Game Cookery

Game Cookery

By Patricia Lousada

Published 1989

  • About

This unusual recipe is from the exceptionally attractive cookbook Chinese Delights by Lisa Kinsman with photographs by Christine Hanscomb (1982).


  • 4 quail
  • 2 tablespoons groundnut oil


To make the spring-onion flowers, cut off the root then cut off the green part leaving a whole spring onion 7.5 cm (5 inches) long. Crisscross both ends with a sharp knife leaving 2.5 cm (1 inch) uncut in the centre. Submerge in iced water and the ends will curl outwards. Keep in cold water until required.

Skin and clean the quail. Mix marinade ingredients, rub over quail and leave in a