Although it is baked in the oven, this crisp-skinned quail tastes as if it has been barbecued over hot coals in Chinatown, which is exactly how you want it to taste.
Wash the quail and pat dry. Tuck the wing tips in behind the body, and tie the legs together with string. Mix the honey and soy sauce in a bowl, add the quail and coat well. Leave to marinate for 30 minutes. Mix the five-spice powder with the salt and set aside.
Heat the oven to 200°C/Gas 6. Drain the quail, place in a baking tin and drizzle with the sesame oil. Bake the quail for 30 minutes, turning them around once or twice, until the meat is cooked and the skin is crisp and browned.
Serve on a bed of wilted spring onions or spinach, or with the SERVES 4 sesame mangetout (snow peas). Sprinkle with the 4 fresh quail, around five-spiced salt and serve with sweet chilli sauce. 200g each
© 2002 Jill Dupleix. All rights reserved.