Millennium Sauce Crispy Quails

This recipe is very simple and it is made in two different cookings. For the first one, just simmer the quails in a millennium Chinese sauce, it will bring them a lot of taste and a tender flesh. For the second cooking the frying will bring crispy to the skin. I like the spatchcock cutting because it allows the flavours to evenly spread in the quails flesh. The recipe can also be made with pigeons. Bon appétit.