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1
Rinse the quail and pat dry with paper towels.
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2
Check for pin feathers and pluck any you find.
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3
To make the marinade, select a large, shallow bowl or deep plate that fits in your steamer tray.
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4
Add the salt, ginger juice, and wine and stir to dissolve the salt.
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5
Add the quail and use your fingers to coat each bird well with the marinade.
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6
Then, spoon the marinade into their cavities and rub it in with your fingers.
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7
Fold back each wing so that the wing tip is behind the neck, as if the quail is relaxing.
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8
Arrange the quail so that there is minimal overlap, to ensure even cooking.
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9
Put the bowl in the steamer tray and set aside to marinate for 15 minutes.
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10
Fill the steamer pan halfway with water and bring to a rolling boil over high heat.
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11
Add the steamer tray, cover, and steam the quail for 9 to 11 minutes, or until there is no visible sign of pink rawness at the breast end.
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12
(Because the final frying is brief, the quail should be cooked through at this point.
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13
However, be careful not to steam away their juiciness.)
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14
While the quail steam, place a wire rack on a baking sheet.
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15
When the quail are ready, transfer them to the rack, angling them as if they are reclining or standing, so the liquid in the cavities drains out.
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16
When cool enough to handle, blot dry with paper towels, removing any bits of residue from the skin.
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17
In a small bowl, whisk together the honey and soy sauce.
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18
Using your fingers, coat each quail evenly with the mixture.
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19
Place the quail on a plate.
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20
Wash and dry the rack and return it to the baking sheet.
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21
Put 1/4 cup of the cornstarch in a zip-top plastic bag.
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22
Standing near the sink, put a quail into the bag and shake a few times to dust lightly.
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23
Remove the quail and pat it between your hands over the sink to remove excess cornstarch.
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24
Put the quail, breast side up, on the rack.
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25
Repeat with the remaining quail, adding the remaining 1/4 cup cornstarch to the bag as needed.
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26
Set the quail aside for about 3 hours.
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27
As the quail sit, they will dry and absorb the cornstarch.
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28
They are ready to fry when most of the powdery white coating has turned light brown.
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29
Just before frying, give each quail a quick pat to remove any excess cornstarch.
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30
Pour oil to a depth of 1 1/2 inches into a wok or 5-quart Dutch oven and heat over medium-high heat to 350F on a deep-frying thermometer.
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31
(If you dont have a thermometer, stand a dry bamboo chopstick in the oil; if small bubbles immediately gather on the surface around the chopstick, the oil is ready.)
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32
Because the quail brown quickly, you need to use a two-hands, two-utensils frying technique.
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33
With a skimmer in one hand and a large spoon in the other, lower a quail into the hot oil.
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34
Then immediately spoon the hot oil over the quail so that it fries to a nice, even brown.
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35
This only takes 30 to 45 seconds.
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36
To make sure the quail is browning evenly, occasionally use both utensils to lift and dip or rotate it in the oil.
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37
Because the color deepens slightly once the quail is out of the pan, pull it from the oil when it is just shy of a rich brown.
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38
Balance it between the skimmer and spoon as you lift it out, letting any excess oil drip back into the pan, and then return the quail to the rack.
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39
Repeat with the remaining quail.
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40
Once all the quail are fried, use a paper towel to blot away any clinging oil.
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41
To serve, cut each quail in half along the breastbone and place on a large platter.
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42
Take to the table and start nibbling.
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43
These quail may be reheated in a preheated 350F oven or toaster oven.
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44
Halve them first and put them cut side down to reheat.
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45
They are ready when you can hear them gently sizzling, usually about 10 minutes.
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46
You may also serve these quail with Salt, Pepper, and Lime Dipping Sauce (page 311); omit the chiles if desired.
