| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Asian |
Superchefs |
1 |
servings |
INGREDIENTS
| 200 |
g |
Jasmine tea; (7 oz) |
| 200 |
g |
Brown sugar; (7 oz) |
| 1 |
|
200 gram lon grain rice; (7 oz) |
| 3 |
|
Quails |
|
|
Sesame oil |
| 3 |
lg |
Hand baby lettuce leaves |
| 1 |
bn |
Small thin asparagus |
INSTRUCTIONS
FOR THE SMOKING MIXTURE
Rub each quail with a little sesame oil and put on a rack that will fit in
a wok with a lid. Cut out a small circle of aluminuim foil about 20cm in
diameter. Scrunch the sides until you have a container about 12 cm
diameter. Put the tea smoking mixture in the container and place it in the
bottom of the wok. Turn up the heat to full and once the tea starts smoking
add the rack and place the quail on top. Cover with the lid and leave the
heat on for 5 minutes.
Remove the wok from the heat and don't lift the lid. Allow the wok to cool
and the smoke to slowly dissipate. Once cool remove the quail and place in
a pre heated oven for 2-3 minutes. Rest in a warm place.
Blanche the asparagus in boiling salted water and immediately plunge into
iced cold water. Cut into 1 inch pieces. Combine with the lettuce or mixed
leaves. Toss with dressing.
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