Neil Perry's smoked quail

Ingredients for 4 servings:

• 4 quail(s) (100 g each)
• 1 tbsp oil (sesame oil)
• 1 tbsp pepper (Sichuan peppercorns), roasted and ground, for garnish
• 1 ½ tbsp salt
• Lemon(s), in pieces for garnish
• 50 g rice (long grain rice), white
• 3 tbsp sugar, brown
• 50 g tea (jasmine tea leaves)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Place a steamer basket or attach a wire rack to a wok or deep pot, add 5 cm of water, and bring to a boil over high heat. Transfer the quail to a heatproof plate and carefully place it in the steamer basket or on the wire rack. Reduce the heat and cover the wok or pot tightly. Steam for 8 minutes. Remove the quail and let it cool, then rub it with sesame oil. Next, line the inside of the wok and the wok lid with aluminum foil. Place rice, sugar, and tea leaves in the bottom of the wok. Rub the wire rack with vegetable oil and place it over the smoking ingredients. Heat the wok slowly and place the quail on the wire rack. As soon as smoke begins to rise, cover the wok tightly. Reduce the heat as much as possible and let the quail smoke for 5 minutes. Remove from the heat and let it stand for another 5 minutes. Meanwhile, mix the Sichuan peppercorns and salt together. Once the quail have cooled sufficiently, arrange them on plates and garnish with the salt and pepper mixture and lemon wedges. Discard the smoked ingredients and aluminum foil. This appetizer goes well with eggplant crostini (in my recipes) or eggplant salad.