Five Spice Quail with Raisin and Nectarine Chutney

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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Ingredients:

Raisin and Nectarine Chutney:

4 shallots, chopped
2 Tbsp. canola oil
1Tbsp. chopped fresh gingerroot
2 Thai chiles, chopped
1/2 cup California golden raisins
1/4 cup rice wine vinegar
1/4 cup brown sugar
1/2 tsp. each ground cinnamon, ground allspice and ground turmeric
3/4 cup nectarines, pitted and sliced
1/2 tsp. salt
ground black pepper, to taste

Five Spice Quail;

4 whole quail (Not boned)
1 tsp. five spice powder
1 tsp. granulated sugar
1 Tbsp. light soy sauce
1 Tbsp. dark soy sauce
1 Tbsp. rice wine
3 Tbsp. all purpose flour
oil, for frying

Instructions:

For the Raisin and Nectarine Chutney:

Over medium heat, saute the shallots in oil until they soften, then add the ginger and chiles. Saute for about 1 minute more, then stir in the raisins, vinegar, brown sugar and spices. Cook until the raisins begin to plump and add the nectarines. Cook until they begin to soften, about 10 minutes, then aalt and pepper to taste.

Five Spice Quail:

Cut each quail in half. Divide the halves down the middle, rinse well and pat dry. Mix the five spice, sugar, soy sauces and rice wine. Marinate the quail pieces in the mixture for at least 2 hours. Fill a large pot with oil and heat to 375F. Coat each quail piece in flour, then shake off any excess. Fry the quail in hot oil until golden brown and serve with chutney on the side.

Yields 4 servings.

Recipe by Chef Charles Phan on www.calraisins.org.