| 1 |
In a mortar, pound or crush the rock sugar, ginger, shallots and garlic to a fine paste. In a small nonreactive saucepan, mix the paste with the soy sauce, rice wine, five-spice powder, black pepper and 1/2 cup of water. Stir to combine. Bring the liquid to a boil and stir until the sugar dissolves. Allow to cool slightly. Add the quail and turn to coat evenly. Marinate, turning occasionally, for at least 2 hours or overnight. |
| 2 |
Drain the quail. Pour 1 inch of water into a wok or wide pot. Place a steamer rack or bamboo steamer over the water. Arrange the quail in a single layer on the rack. Cover and steam for 15 minutes. Remove and allow to cool thoroughly. |
| 3 |
Pat the quail dry with paper towels. Cut in half lengthwise, using poultry shears. |
| 4 |
Heat 3 inches of oil in a clean wok or deep fryer to 365 F (or until bubbles form around a dry wooden chopstick when inserted in the oil). This temperature must be maintained for the entire frying process. Add the quail, a few pieces at a time, and fry, turning once, until golden brown, about 2 minutes (longer if using squab or piegeon). Drain on paper towels and serve immediately on a serving platter lined with watercress. |
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