CHINESE COOKING: As part of a BBQ feast, try this recipe to provide something to dazzle your family with. Quails cooked in this way are delicious.

BAKE QUAILS:



6 quails--available in frozen pkgs in Chinese supermarket

cooking oil to deep-fry


marinade:

1 tsp. each salt & ground Szechwan peppercorns
½ tsp. each 5-spice powder, ground ginger & garlic powder
2 tbsp. sugar
2 tbsp. dark soy sauce
3 tbsp. each Worcestershire sauce & tomato ketchup
1 tbsp. rice wine or dry sherry



Rinse and pat dry quails. Cut each down the backbone with kitchen shears and press down on the breastbone to flatten out. Score the flesh with sharp knife. Mix marinade ingredients and pour over quails in a large glass dish. Cover and marinade 2-3 hours.

Drain quails and reserve marinade. Heat enough oil for deep-frying in wok until very hot. Deep-fry quails for 2 minutes, or until golden. This step can be skipped if preferred. Just proceed to bake quails in oven for a little longer time to cook until done.

Preheat oven to 350 degrees. F. Put quails in a baking pan and brush with reserved marinade. Cook 20 to 30 minutes, or until tested done.

Alternately, preheat barbeque to medium direct heat and cook quails on lightly-oiled grill for 10 to 12 minutes on each side, basting with marinade. AKE QUAILS: