This dish was made in the last few days of April, it was too late for me to get it up for month April Little Thumbs Up. The original recipe is really long, beside the quail, it needs to prepare peach salsa and white miso eggplant and zucchini. Let me just share how I prepared the grilled quail as it really taste good in sake and orange juice!
In Qatar, we have no where to buy Chinese rice wine, Zhao Xin Jiu, etc. that we usually used in the kitchen (at this point of time). We have a place called QDC (Qatar Distribution Company) it is the only place we can get our alcohol and frozen pork. We need to get license to be able to buy things in QDC. So, let me introduce to you my kitchen weapon now is...Takara Masamune! It cost about QR135+ per bottle (not really can recalled the price, there is sake cost QR300+ per bottle also). Compared to the normal Zhao Xin Jiu, this sake for cooking is expensive! But I have no other choices.
This Sake Orange Quails recipe is by Paul Mecurio from Mercurio's Menu. Thumbs up for it! Unfortunately, my son was too afraid to see the whole quail on his plate!!
Half palm size quail. Let's keep the quails have their massage, spa and relax a bit in the deep bowl. Quails please don't pee and poo there!!
Place in a zipper bag and keep in fridge until cooking time.
6 palm size quails, clean and drain
1/2 cup sake
1/2 cup mirin
1/4 cup soy sauce
1/4 cup orange juice
2 tsp ginger, chopped (used 2 tsp minced ginger)
1 tbsp sugar
1 tbsp fresh coriander, finely chopped (I used more)
1/2 tsp sesame oil
a pinch of crushed black peppers
1. Mix ingredients together, make sure sugar is well dissolved and then pour over the quail and massage into the birds for a few minutes.
2. Keep in a zipper lock and set aside in fridge for 1 to 2 hours before cooking.
3. Cook on a hot grill or BBQ plate until the bird is nicely browned.
4. Place in the preheat oven at 220C for 5 mins. Serve hot!