2 tablespoons jasmine tea leaves
2 tablespoons demerara sugar
2 tablespoons long-grain rice
1 tablespoon sesame oil, plus extra to toss
2 tablespoons honey
1 tablespoon soy sauce
Shredded snow peas and steamed rice, to serve
Line a wok with foil. Combine tea, sugar and rice, add to wok and place over high heat. Brush quail with oil. Place on a rack in wok. Cover with a lid or foil and smoke for 10 minutes. Turn off heat and leave for 5 minutes.
Preheat oven to 190°C. Mix honey and soy, then brush over quail. Place in a greased baking tray and bake for 5 minutes or until cooked through. Toss snow peas with a little sesame oil, and serve with quail and rice.