Tea Smoked Quail Recipe
Ingredients
| Sesame oil | 1 Tablespoon | |
| Runny honey | 2 Tablespoon | |
| 1 tablespoon reduced-salt soy sauce | ||
| Quail | 4 | |
| 2 tablespoons jasmine tea leaves | ||
| 2 tablespoons demerara sugar | ||
| Rice | 2 Tablespoon | |
Directions
Combine the sesame oil, honey and soy sauce in a bowl, rub over the quail and marinate for 1 hour.
Make a smoking mixture by combining the tea leaves, sugar and rice.
Cut a circle of foil that will fit the bottom of a wok, and scrunch the sides until you have made a container about 12 cm in diameter.
Place it in the bottom of the wok and put the smoking mixture in the bottom.
Place the wok over the highest heat and, once the mixture starts to smoke, place the quail on a circular metal rack that fits half-way up the wok.
Cover with a tight-fitting lid and smoke for 5 minutes.
Remove the wok from the heat and allow the quail to continue to smoke without lifting the lid for 1-2 minutes.
Serve with Asian slaw.
Make a smoking mixture by combining the tea leaves, sugar and rice.
Cut a circle of foil that will fit the bottom of a wok, and scrunch the sides until you have made a container about 12 cm in diameter.
Place it in the bottom of the wok and put the smoking mixture in the bottom.
Place the wok over the highest heat and, once the mixture starts to smoke, place the quail on a circular metal rack that fits half-way up the wok.
Cover with a tight-fitting lid and smoke for 5 minutes.
Remove the wok from the heat and allow the quail to continue to smoke without lifting the lid for 1-2 minutes.
Serve with Asian slaw.
Chef
