Tea and Spice Smoked Quail - CD Recipes - CookingDistrict.com
Cooking District Recipes

Tea and Spice Smoked Quail

Photo by stu_spivack
Categories: 1st Course, Game, Poultry
Photo by stu_spivack
Step 1
2 each quail
.5 tbsp sesame oil
.5 tsp five-spice powder
Marinate the quail in this mixture on a rack, refrigerated uncovered for 2 hours, or until a pellicle is formed.
Step 2
.5 cup chinese green tea
 orange zest • from 1/2 orange
1 tsp peppercorns, szechuan
1 tsp coriander seeds
1 whole star anise
1/4 each cinnamon stick
Use this mixture to smoke in any smoking apparatus.
Step 3
1 tbsp kosher salt
.5 tsp peppercorns, szechuan
1/4 tsp five spice powder
Seasoning salt: Mix together and dry roast in a pan. Finely grind mixture and reserve.
Step 4
To serve: Deep fry quail legs for 1.5 minutes and breasts for 1 minute. Drain and season with seasoning salt.


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