Tea and Spice Smoked Quails with eggplant and stir-fried greens

Name: Tea and Spice Smoked Quails with eggplant and stir-fried greens
Yield: Serves 6
Ingredients: 6 small, long, thin purple eggplants (aubergines) (Japanese eggplants); 405 g (13 oz) water spinach (kang kung); 2 cups (500 g/1 lb) white granulated sugar; 1 tablespoon sea salt; 12 quails (155 g/5 oz) each; 4 cups (1 litre/1¾ imp. pints) Brown Chicken Stock; 1 teaspoon sesame oil; 1 cup (250 mL/8 fl oz) sherry vinegar; 2 tablespoons Peanut (groundnut) oil; 2 tablespoons Chinese five-spice powder; 6 white peppercorns; 2 x Tea Smoking mixture; 1½ tablespoons sesame oil; 1 small daikon (long white radish); 405 g (13 oz) Chinese spinach; 45 g (1½ oz) sea salt; 405 g (13 oz) Chinese broccoli; 1 cup (250 mL/8 fl oz) rice vinegar

Preparation info

Serves
6

Difficulty
Medium

Appears in

A Taste of Australia

By Victoria Alexander and Genevieve Harris

Published 1995

About

It is very important before beginning this recipe to read the section on tea smoking to make sure that you understand the process and have the right equipment. This recipe needs to be prepared over 2 days.

Ingredients

2 x Tea Smoking mixture
2 tablespoons Chinese five-spice powder

Main course
Gluten-free

Method

REFERRING TO the recipe for tea smoking, mix together the sugars and the tea, and mix in the Chinese five-spice powder. Set aside.

SLICE THE EGGPLANTS in half lengthwise. With a knife, lightly score the eggplant flesh to give a criss-cross pattern. Do not cut all the way through. Place the egg-plants on a wire rack, skin-side down, ready for tea smoking.

MIX TOG