Quail with Pak Choi

Ingredients

• 3 quails (pre‑cooked)
• sesame oil
• 200 g jasmine tea
• 200 g brown sugar
• 200 g Long grain rice
• 0.25 tbsp sesame oil
• 0.5 tbsp peanut oil
• 2 garlic cloves (finely chopped)
• 1 red chili pepper (deveined and finely chopped)
• 2 tsp freshly grated ginger
• 4 spring onions (about 2 cm pieces)
• 3 tbsp Soy sauce
• 1 tbsp liquid honey
• 1 tbsp chicken broth
• 4 pak choi (blanched and halved)

Instructions

1. 1.

   Rub each quail with oil and place on a rack that fits in a wok with lid. Cut a ~20 cm circle from aluminum foil, fold up the edge to create a ~12 cm diameter container. Fill it with the smoking mixture and set it at the bottom of the wok. Place the rack with quails on top.

2. 2.

   Heat the wok over high heat until the tea starts to smoke, then cover and smoke for 5 min over medium heat without lifting the lid! Remove from heat and let cool covered. Then place the cooled quails on a tray in a preheated oven (220 °C) for 2–3 min. Let them cool slightly.

3. 3.

   Divide each quail into four pieces.

4. 4.

   Heat the oils in a wok, add garlic, chili, ginger and spring onions, stir‑fry for 1 min. Add quail pieces and remaining ingredients except pak choi, cook for another 3 min with occasional stirring. Then add pak choi and heat through. Plate decoratively and serve immediately.