Shanghai Quail

• 10 quail
• Chinese cooked red sauce
• 1-11/2 cup soy sauce
• 5 cups water 1/2-cup sake or dry sherry
• 3 tablespoons sugar
• 2 whole star anise (flower- like Chinese pod, available in the Oriental section of most markets.
• If not available add a few drops of anisette a licorice tasting liqueur)
• 2 whole cinnamon sticks
• Peel of line thinly sliced
• 4 whole cloves
• 1 whole dried red Chile pepper 1/2-teaspoon ground cayenne pepper

Combine red sauce ingredients in a large saucepan, bring to a boil, then reduce and simmer for one hour
A dd quail, stir sauce over birds and summer for 10 minutes, Remove from heat and allow quail to sit in sauce for one hour.

Remove birds from liquid and refrigerate several hours before serving quail at room temperature as an appetizer, picnic dish