METHOD

To begin: Measure out all sauces into a large mixing bowl, add grated ginger, chopped chilli and 3 sliced spring onions to the marinate, mix together well and set aside.

Remove the wing tips from the quail and the wishbones, place the quail in the marinade and mix together well and set aside at room temperature for 1 hour or in the fridge for up to 6 hours.

Line a perforated baking tray with baking paper and place a medium size saucepan over medium/high heat. Once the pan is hot add a little oil to the saucepan and pan fry the quail for 1-2 minutes on each side until golden, remove from the pan and place on the baking tray.

Pour the marinade into the pan and reduce over medium heat until thick. Spoon the reduced marinate over the quail and place the quail into a pre-heated oven combi setting 220˚C (50% steam) for 13 minutes. While the quail cooks roughly chop coriander and slice the remaining spring onion and set aside.

Once cooked remove the quail from the oven and place a sheet of baking paper over the quail with a tea towel on top and leave to rest for 8 minutes.

To finish place the quail on a large serving platter scatter over chopped coriander, spring onions and sesame seeds and served with steamed jasmine rice.