Instructions: In a 2-quart saucepan combine the stock, marinade, wine, green onions and ginger; bring to a boil over high heat. Add the quails, return to a boil and reduce the heat to low; cook for 20 minutes, stirring occasionally. Using a slotted spoon, remove the quails to a plate and cool completely.

Prepare a wok for shallow frying. Heat the oil to 350 degrees. Dust the quails with the cornstarch; carefully add them to the oil; cook, turning once, until golden brown, about 2 minutes on each side. Remove the quails with a slotted spoon and drain on paper towels. Transfer the quails to a serving platter and serve with the flavored salt on the side.

Flavoured Salt: In a small bowl, combine the salt, 5-spice powder, white pepper and Sichuan peppercorns; mix well.

This recipe yields 4 servings.

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