Szechwan Quail Recipe
Summary
MethodGrilled
Ingredients
| Dry white wine | 1/ 2 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm), minced | |
| Ground ginger | 1/ 2 Teaspoon | |
| Five spice powder | 1/ 2 Teaspoon | |
| Chili Sauce | 2 Tablespoon | |
| Red pepper flakes | 1/ 4 Teaspoon | |
| 4 long double-pronged skewers | ||
| 8 quail, cleaned, cut open | ||
| Quail eggs | 1 Can (10oz) | |
| 8 large shiitake mushrooms,trimmed, brushed, cleaned | ||
| Canola oil, for brushing skewers and grid | ||
Directions
Combine all brushing sauce ingredients in a small bowl.
Rub the quail with the marinade and let it stand in a flat dish for 1 hour.
Thread the skewers, alternating mushrooms, quail, and quail eggs.
Preheat the grill.
Set skewers on the grid over ashen coals.
Grill kabobs until quail is cooked to taste, rotating them often.
Rub the quail with the marinade and let it stand in a flat dish for 1 hour.
Thread the skewers, alternating mushrooms, quail, and quail eggs.
Preheat the grill.
Set skewers on the grid over ashen coals.
Grill kabobs until quail is cooked to taste, rotating them often.
Chef
