Follow these steps for perfect results
hoisin sauce
sesame seeds
chile-garlic sauce
dark sesame oil
honey
ground ginger
quail
dressed
chicken broth
cornstarch
green onions
sliced
Combine hoisin sauce, sesame seeds, chile-garlic sauce, sesame oil, honey, and ginger in a dish.
Mix marinade ingredients well.
Add quail to the marinade.
Marinate quail for 30 minutes, turning occasionally.
Remove quail from the marinade, reserving the marinade.
Prepare grill with charcoal or lava rocks on one side.
Place quail on the empty side of the grill.
Grill quail for 30 minutes, covered, until done.
Pour reserved marinade into a saucepan.
Add remaining chicken broth to the marinade, reserving 1/4 cup.
Bring marinade mixture to a boil and boil for 5 minutes, stirring occasionally.
Whisk cornstarch and reserved chicken broth until smooth.
Whisk cornstarch mixture into the marinade mixture.
Boil, whisking constantly, for 1 minute.
Serve the quail with the sauce.
Garnish with sliced green onions, if desired.
Expert advice for the best results
Marinate the quail for longer for a more intense flavor.
Use a meat thermometer to ensure the quail is cooked through.
Baste the quail with the sauce during the last few minutes of grilling for a glossy finish.
Everything you need to know before you start
15 minutes
Quail can be marinated a day in advance.
Arrange quail on a platter, drizzled with sauce and garnished with sliced green onions.
Serve with steamed rice and stir-fried vegetables.
Pair with a crisp Asian slaw.
A slightly sweet Riesling complements the savory and spicy flavors.
Discover the story behind this recipe
Quail is often considered a delicacy in many Asian cuisines.
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