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5 fresh quail
1/4 cup Chinese brown sugar
1 Tablespoon ground Sichuan Peppercorns
1 teaspoon coarse salt
1 scallion, minced finely
1 orange, zest the peel, and reserve the orange for another use
3 Tablespoons rice ground making rice flour
3 Tablespoons black tea leaves, ground
1-inch cinnamon stick, crushed and then ground
1 Tablespoon sesame oil
1. Cut the quail in half, discarding the center back bone or reserving it for another use. Tie legs together, and bend the wing tips under the bird.
2. Mix the brown sugar, salt, scallion, orange zest, and the ground rice flour, tea leaves, and cinnamon, and coat the birds inside and out with this mixture. Then cover with aluminum foil and refrigerate overnight.
3. Outdoors, heat a smoker using any remaining sugar mixture in the bottom of the dry wok over a flame or covered on a barbecue for five to six minutes, turning the quail once or twice.
4. Poke a hole in the foil before removing it to release the steam and avoid scalding oneself. Then brush the birds with the sesame oil, and serve.