Prep Time
10 min
Cook Time
12 min
Yields
4 servings
Courtesy of Chef Makoto Ono of PiDGin.
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ingredients
4
whole quails
½
cup local honey
½
cup sugar
2
Tbsp soy sauce
2
clove garlic, finely chopped
10
g ginger, finely chopped
½
tsp chili flakes
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directions
Step 1
In a small saucepan over medium heat, combine honey and sugar, and cook for 5 minutes or until sugar has dissolved.
Step 2
Add remaining ingredients and remove from heat. Cool marinade to room temperature.
Step 3
With kitchen shears, cut quails along both sides of backbone and split birds in half. Marinate quails in marinade for 1 hour.
Step 4
Dry quails with paper towel and sear for 90 seconds in oiled pan over medium heat, until brown. Remove from pan and drain excess oil.
Step 5
Place quails back in pan and brush tops with marinade. Bake for 5 minutes in a preheated 450ºF oven. Remove from oven and let rest for approximately 5 minutes.
Step 6
Serve quails over lightly sautéed kale.