Ingredients
- 4 jumbo quails
- 1 1/2 tsp five-spice powder
- 1/3 cup soy sauce
- 2 tbsp vegetable oil
- 2 tsp sesame oil
- 15 minutes
- 1 cup brown rice
- 2 1/2 cups water
- 1/2 tsp turmeric
- 1 small red chilli (finely chopped)
- 1/2 cup coriander leaves.
Method
Use kitchen scissors to halve 4 jumbo quails; discard the backbones. Place halved quails in a large shallow dish. Rub 1 1/2 tsp five-spice powder over skin. Drizzle quails with ¹/3 cup soy sauce, 2 tbsp vegetable oil and 2 tsp sesame oil. Turn to coat, cover and refrigerate for 15 minutes. Rinse 1 cup brown rice under cold water and place in a saucepan with 2 1/2 cups water and bring to the boil. Reduce heat, add 1/2 tsp turmeric and simmer, covered, for 40-45 minutes (add more water if necessary) or until rice is tender. Add 1 small red chilli (finely chopped) and fluff rice with a fork. Preheat barbecue or char-grill to medium and cook quails for 3-4 minutes each side or until cooked. To serve, spoon rice onto plates and place quail on top. Scatter with 1/2 cup coriander leaves.
