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Tea Smoked Quail Recipe
|Sesame oil||1 Tablespoon|
|Runny honey||2 Tablespoon|
|Reduced salt soy sauce||1 Tablespoon|
|Jasmine tea leaves||2 Tablespoon|
|Demerara sugar||2 Tablespoon|
Calories 536 Calories from Fat 273
% Daily Value*
Total Fat 30 g46.6%
Saturated Fat 8 g39.9%
Trans Fat 0 g
Cholesterol 167.2 mg
Sodium 242.2 mg10.1%
Total Carbohydrates 20 g6.7%
Dietary Fiber 0.14 g0.57%
Sugars 13.7 g
Protein 44 g87.9%
Vitamin A 10.7% Vitamin C 22.4%
Calcium 3.2% Iron 49.5%
*Based on a 2000 Calorie diet
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.