Quail with Asian Spices

1. 1

   In a medium saucepan, combine the soy sauce with the water, shallots, rice vinegar, five-spice powder, brown sugar, ginger, garlic and peppercorns.

2. 2

   Simmer over moderately high heat for 3 minutes, stirring occasionally.

3. 3

   Cool to room temperature, then strain the sauce into a large bowl.

4. 4

   Add the quail and turn to coat.

5. 5

   Cover with plastic wrap and refrigerate for at least 3 hours or overnight.

6. 6

   Bring to room temperature before proceeding.

7. 7

   Remove the quail from the marinade and pat dry.

8. 8

   Heat the oil in a large skillet.

9. 9

   Add the quail and cook over high heat until the skin is browned and the meat is rare, about 3 minutes per side.

10. 10

    Cut the quail in half lengthwise and serve hot, with the Watercress Salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.