Quail with Bok Choy
- For the vegetables
- ¼ tablespoon sesame oil
- ½ tablespoon Peanut oil
- 2 garlic (finely chopped)
- 1 red chile pepper ((cleaned and finely chopped)
- 2 teaspoons freshly grated ginger
- 4 scallions (into 2 cm long pieces)
- 3 tablespoons soy sauce
- 1 tablespoon liquid honey
- 1 tablespoon Chicken broth
- 4 Bok Choy (blanched and halved)
For the quail: Rub each quail with oil and place on a grate, which fits into a wok with a lid. From aluminum foil cut out a large circle about 20 cm (approximately 8 inches) high and fold the edge to make a container of about 12 cm (approximately 4 3/4 inches) diameter.
For smoking: Combine smoking ingredients and place in the bottom of the wok. Then place the wire rack in with the quail.
Heat the wok over high heat until the tea begins to smoke, then cover the wok and smoke over medium heat for 5 minutes, do not lift the lid! Remove from heat and let cool covered. Then place cooled quail on a plate and place for a further 2-3 minutes in a preheated oven at 220°C (approximately 425°F). Then let it cool until lukewarm.
Cut each quail into 4 pieces.
For the vegetables: Heat oil in a wok, add garlic, chili, ginger and scallions and fry for 1 minute while stirring. Add quail pieces and remaining ingredients and cook (except bok choy) and cook an additional 3 minutes while stirring occasionally. Then add bok choy and heat through. Immediately spoon decoratively onto plates and serve.