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Ingredients
- 200 gm Jasmine tea, (7 ounce)
- 200 gm Brown sugar, (7 ounce)
- 1 x 200 gram lon grain rice, (7 ounce)
- 3 x Quails
- Â Â Sesame oil
- 3 lrg Hand baby lettuce leaves
- 1 bn Small thin asparagus
Directions
- Rub each quail with a little sesame oil and put on a rack which will fit in a wok with a lid. Cut out a small circle of aluminuim foil about 20cm in diameter. Scrunch the sides till you have a container about 12 cm diameter. Put the tea smoking mix in the container and place it in the bottom of the wok. Turn up the heat to full and once the tea starts smoking add in the rack and place the quail on top. Cover with the lid and leave the heat on for 5 min.
- Remove the wok from the heat and do not lift the lid. Allow the wok to cold and the smoke to slowly dissipate. Once cold remove the quail and place in a pre heated oven for 2-3 min. Rest in a hot place.
- Blanche the asparagus in boiling salted water and immediately plunge into iced cool water. Cut into 1 inch pcs. Combine with the lettuce or possibly mixed leaves. Toss with dressing.
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