by Chef Michael Falls
- 4 Canter Valley quail
- 2 tsp of grated ginger
- 2 tsp of grated garlic
- 4 Tsp of chinese wine
- 2 star anise - broken
- 20 ml soy sauce
- 20 ml oil
- 2 kg cooking salt (this is correct, the dough is not to eat, just to protect quail during cooking)
- 8 cups plain flour
- 3 cups water
Take 4 quail, wash and pat dry. Combine ginger, garlic, star anise and chinese wine. Marinate quail for minimum of 2 hours.
Brush quail with oil and soy, then wrap each quail in foil.
Combine salt, flour and water to form a rough dough.
Roll out to 1cm thick and wrap each quail in enough dough to completely encase.
Bake at 190 celsius for 2 minutes and then 170 celsius for 50 minutes. Remove from oven and let cool for 10 minutes.
Using a hammer or the back of a knife crack open the dough crust, remove the quail and discard dough. Serve with steamed rice and chinese vegetables.