Ingredients Jump to Instructions ↓

  1. 8 (4-ounce) quail, rib bones removed

  2. 2 teaspoons salt

  3. 2 teaspoons Chinese five-spice powder

  4. 1 teaspoons sesame oil

  5. 1/4 cup China oolong tea Chilled Noodle Salad, recipe follows

  6. Kicked Up Hoisin Sauce, recipe follows

  7. 1/2 pound udon noodles, cooked and shocked in ice water, drained

  8. 1/4 cup green onion , thinly sliced

  9. 1/4 cup bean sprouts

  10. 1/4 cup carrot, julliened

  11. 1/4 cup cucumber, peeled, seeded, and thinly sliced

  12. 1/2 cup toasted cashews, lightly crushed

  13. 1 tablespoon chopped cilantro

  14. 2 tablespoons soy sauce

  15. 2 teaspoons sesame oil

  16. 2 tablespoons honey

  17. 1 tablespoon black sesame seeds

  18. 1/4 cup white vinegar

  19. 1/4 cup sugar

  20. 1 teaspoon minced garlic

  21. 1 small red chile, such as a Szechuan

  22. 1/4 cup onion, chopped

  23. 1/4 cup celery, chopped

  24. 1 teaspoon chopped cilantro

  25. 1 cup good quality hoisin sauce

Instructions Jump to Ingredients ↑

  1. Place the quail in a medium bowl and sprinkle with the salt, Chinese five-spice and sesame oil . Place the tea in a stovetop smoker and place on high heat. Once the tea begins to smoke, place the quail in the smoker, close tightly and turn the heat off. Leave in the smoker for 20 minutes.

  2. Heat a grill to medium heat. Grill the quail for 3 minutes on each side and serve with the chilled noodle salad and the hoisin sauce.

  3. Combine all ingredients in a medium bowl and mix thoroughly.

  4. Combine vinegar, sugar, garlic and the chile in a small saucepan . Bring to a boil and cook for 3 minutes. Place the onions, celery and cilantro in the barrel of a food processor and puree until smooth. Once the vegetables are pureed, add the vinegar mixture in a steady stream followed by the hoisin sauce . Reserve.


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