This is a great Indo-Chinese favorite
made with quails or poussins. Crispy, tender and juicy, they are simple to
prepare and delicious to eat. Roast them in the oven or over a barbecue.
They can be roasted whole, or split down the backbone and flattened like
butterfly wings. For the New Year, Tet, whole chicken are marinated in
similar garlicky flavorings and cooked over charcoal or in the oven. Serve
with fragrant steamed rice.
Mushroom soy sauce
Black peppercorns, crushed
Quails or poussins
Nuoc cham, to serve
In a bowl, beat the mushroom soy sauce
with the honey and sugar until the sugar has dissolved.
Stir in the garlic, crushed peppercorns
and sesame oil.
Put the quails or poussins into a dish and
rub the marinade over them with your fingers.
Cover and chill for at least 4 hours.
Preheat the oven to 230oC/450oF/Gas 8.
Place the quails breast side down in a roasting pan or on a wire rack
set over a baking tray, then put them in the oven for 10 minutes.
take them out and turn them over so they
are breast side up, baste well with the juices and return them to the
oven of a further 15-20 minutes.
Serve immediately with nuoc cham for
dipping or drizzling over the meat.