Instructions: If the quails are frozen thaw them thoroughly. Dry them inside and out with kitchen paper. Then using a cleaver or heavy sharp knife cut each quail into about 6 pieces. Put the pieces into a bowl with the marinade ingredients mix them well and let them steep for about 20 minutes.

Next prepare the vegetables. If you are using fresh waterchestnuts peel and slice them. If you are using tinned waterchestnuts rinse them thoroughly in cold water before slicing them. Rinse the bamboo shoots in cold water and slice these too. Cut the spring onions at a slight diagonal into 3 inch (75cm) segments.

Heat a wok or large fryingpan over a high heat. Remove half the qail pieces from the marinade using a slotted spoon. Add half the groundnut oil to the wok or pan and when it is smoking slightly Stir fry the quail pieces for about 5 minutes or until they are brown. Transfer them to a colander or sieve to drain and discard the cooking oil. Reheat the wok or pan and Stir fry the rest of the pieces in the same manner using the other half of the groundnut oil. Again drain the quail in a colander or sieve but leave about 1 tablespoon of oil in the pan.

Reheat the pan over a high heat. Add the spring onions fresh waterchestnuts if you are using them and bamboo shoots and Stir fry them for about 2 minutes. Then add the rest of the ingredients and bring the mixture to a boil. Return the quails to the pan and cook for about 3 minutes. Make sure you coat all the quail pieces thoroughly with the sauce. If you are using tinned waterchestnuts add these now and cook for 2 more minutes. Serve at once.

Quails are popular in southern China because of their excellent flavour and their suitability for Stir frying. This technique seals in the taste and juices of the gamebirds and precludes overcooking. The bamboo shoots and waterchestnuts provide a crunchy texture which complements the tenderness of the quail meat.

This recipe is an adaptation of a banquet dish from the Lee Gardens Rainbow Room Restaurant in Hong Kong. There just the breasts of quails are served an extravagance possible in a highclass restaurant staffed by expert chefs. I have found that this dish works equally well without the tedious job of boning these small birds. The robust flavours and rich colours of the dish make it a perfect main course for a dinner party. Serve it with the Sweetcorn Soup with Crabmeat (page 76) and rice.

Serves 4

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