Ingredients

• 6 jumbo quail
• Marinade:
• 4 teaspoons Chinese five spice
• 2 teaspoons sea salt
• 4 teaspoons brown sugar
• 2 cloves garlic, crushed
• 2 teaspoons fresh ginger, finely chopped
• 100ml olive oil
• 9 baby bok choy (about 3 bunches)
• 500ml chicken stock

Serves: 4-6

Method

Combine all the marinade ingredients in a shallow bowl and coat the quail well in the mixture. Cover and refrigerate for at least 6 hours.

Pre-heat oven to 200°C. Place quail in a baking dish with marinade and roast for 15–20 minutes.

Meanwhile, braise the bok choy in the chicken stock. Slice the bok choy into thirds lengthwise and place a pile on each serving plate, drizzling with a little of the stock. Arrange a quail on top and serve immediately.