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1
Rinse the rice 2 times in a bowl of cold water and drain.
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2
In a large ovenproof pot, combine the rice, sausages, chestnuts, sugar, soy sauce, dried scallops, gingko nuts, ham, dates, wine, and dried shrimp.
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3
Add a scant 3 cups of water, put in a steam oven, and cook until cooked through and soft, 30 to 45 minutes.
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4
Fold in the edamame.
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5
Taste and adjust the sugar, soy sauce, and salt.
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6
Let cool and then fold in the scallions.
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7
Stuff about 1/2 cup of the rice mixture into each quail.
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8
Put the scallions in a bowl, cover with the oil, and season with salt and pepper, to taste.
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9
Puree in a blender and strain through a very fine-mesh sieve, gently pressing to extract the pulp.
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10
Add the ginger, to taste.
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11
In a small skillet heat the oil over medium heat.
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12
Saute the garlic chives, seasoning with salt, until slightly caramelized.
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13
You can add a bit of water to help cook the chives through before burning, if needed.
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14
Preheat the oven to 500 degrees F.
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15
Heat a large skillet with a little oil.
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16
Sear the birds breast side down and then put in the oven until golden, 2 to 3 minutes.
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17
Then turn the birds and repeat the process on the other side, cooking until the birds are cooked and the rice is heated through.
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18
Serve the whole quail on a bed of chive buds with a few dots of scallion oil to garnish the plate.
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19
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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20
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
