| 3 | tb | Hoisin Sauce |
| 2 | tb | Dark Soy Sauce |
| 1 | tb | Oyster Sauce |
| 1 | tb | Chinese Chile Paste With Garlic |
| 2 | ts | Garlic; minced |
| 1 | tb | Ginger; minced, peeled |
| 1/4 | c | Dry White Wine Or Water |
| 6 | | Quail; boned, butterflied |
| | Vegetable Oil For Frying |
| 1 | c | Rice Flour |
| 1 | ts | Ground Cayenne |
| 1/2 | ts | 5 Spice Powder |
| 1 | ts | Salt |
| 1 | c | Julienned Red Pepper; seeded, stemmed |
| 1 1/2 | c | Jicama, peeled, julienned |
| DIVIDER | | --OR- |
| 1 1/2 | c | Cucumber; peeled, seeded |
| 1/2 | c | Scallions; cut on the bias |
| 1/2 | c | Carrots; julienned |
| | Honey-Lemon Vinaigrette (Recipe Included) |
| | GARNISH |
| | Cilantro Sprigs |
| | HONEY-LEMON VINAIGRETTE |
| 2 | tb | Shallots; finely minced |
| 1/3 | c | Olive Oil |
| 1/2 | c | Fresh Lemon Juice |
| 3 | tb | Honey; or to taste |
| | Salt And Freshly Ground Black Pepper |
