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Lucy Saunders
4230 N. Oakland #178
Shorewood WI
53211 USA
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Tsing Tao Laquered Quail
David Grear
prep time : Advance prep required
recipe type: entrees
ingredients: 1 quart Tsing Tao or other dry lager
2 cups teriyaki sauce
½ cup pomegranate molasses
1 stalk celery, coarsely chopped
2 scallions, chopped
1/4 cup brown sugar
6 large Shiitake mushrooms, cleaned, stemmed and chopped
1 tablespoon garlic, minced
1 medium carrot, peeled and chopped
One three-inch knob of fresh ginger, chopped
3 limes, juiced
1 tablespoon shallots, chopped
6 medium quail, cleaned and large bones removed
2-3 quarts peanut oil for frying

Place all ingredients, except the quails and peanut oil, into a pot and bring to a boil. Cover and remove from heat, and let stand overnight. Add the quails and allow to marinate for 24 hours (the marinade will “cure” the quails. In a large pot, heat the peanut oil to 375º; pat the quails dry and add to the pot. Fry the quails for one minute for medium rare (recommended); 3 minutes for well-done. The quails will turn a mahogany color when cooked.