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Quail, Shanghai-style


Quail, Shanghai-style
2 Tablespoons honey
1 Tablespoon maltose
1/2 cup mushroom soy sauce
6 cloves garlic, peeled and minced
2 teaspoons coarsely ground black pepper
1 Tablespoon sesame oil
5 quail, each cut in half
1. Heat honey, maltose, soy sauce, and garlic just until the sugars are melted and the ingredients well mixed. Remove this marinade from the heat, add the pepper and the sesame oil.
2. Baste this marinade on all sides of the quail, and put them into a glass or ceramic dish. Pour any extra marinade over them, cover, and refrigerate for six hours or overnight, turning them several times and each time, brushing the marinade over them.
3. Heat oven to 450 degrees F. Put quail on rack over a broiling pan, breast side down. Roast them for ten minutes. Then turn them over, re-baste with marinating liquid, and put them back into the oven for fifteen minutes. Remove, chop each half into four pieces, put on a pre-warmed platter and serve.

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