Quail

I usually have some trouble keeping our menu fresh. It's hard to have something new on the table all the time. One week, while grocery shopping, Kevin pointed out that quail was 50%. We like to buy our meat on sale and freeze them. We used to buy our meat only when we need it, but I find it more economical when I buy meat in bulk when on sale.

I have never made quail before, but my mom makes it and I love it. She usually marinates the quail and stir-fry it. Quails are small, plump terrestrial birds. They are seed eaters but will also take insects and similar small prey. They nest on the ground and are capable of short, rapid bursts of flight. I also love quail eggs in a fondue. For this dish, I didn't look up recipes online. I called my mom instead. Since my mom doesn't cook with measurements, my recipe will be equally vague. Please taste the marinade before making.



1 pack of quails (6 in a pack)
A dash of five spice powder
soy sauce (about 1/4 cup)
1 tbs oil
about 1/4 cup corn syrup (can be subbtituted with honey or about 3tbs sugar) garlic
ginger root
2-3 stalk of green onion, cut into 4 inches
dash of cayenne pepper
black pepper

1. Using poultry shears, cut quail into 4 pieces (cut body in half, then cut the legs).
2. In a bowl, mix five spice, soy sauce, corn syrup, oil, cayenne pepper, black pepper. Taste to see if it needs more salty or more sweet. If too salty, add more corn syrup or if too sweet, add more soy sauce.
3. Add Quail to the mixture and marinade for 20 mins or more. You may marinate overnight for extra flavor, but it is not necessary.
4. In a lasrge skillet, add a little bit of oil, and sliced garlic and ginger into the oil until it sizzles and is fragrant. Add quail and marinade to the pan.
5. Simmer the quail in the marinade until the sauce is reduced and becomes thick.
6. Do not let the quail burn. It is done when the quails looks glazed from the caramelized sauce.