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4 quail, cleaned and their center backbone removed
8 wooden skewers
2 star anise
2 two-inch cinnamon sticks
2 teaspoon fennel seeds
pinch ground cloves
2 teaspoons Sichuan peppercorns
1 small onion, minced
2 cloves fresh garlic, peeled and minced
1/4 cup honey
2 tablespoons dark or mushroom soy sauce
1 Tablespoon thin soy sauce
3 scallions, white part only, minced
1 Tablespoon orange peel zest
1. Flatten the quail, and using wooden skewers, secure the wings to the birds.
2. Mix the star anise, cinnamon, fennel seeds, Chinese peppercorns, honey, minced scallions and garlic, and the honey and soy sauces. Put this mixture and the quail in a large bowl or a flat ceramic dish, and refrigerate overnight, turning once or twice.
3. Put them under a broiler or on a barbecue with a low flame or heat, and grill six minutes on the first side, four on the second side, then remove from the heat, put on a platter, drizzle with the zest, and serve.