Asian Glazed Pan Fried Quail with Sweet Soy Reduction

The last couple of days I've worked have been crazy!  Ideally, we, the day team or prep team, come in the morning to prep 2 days worth of mise-en-place.  Due to higher sales in both the day and evening business, our mise-en-place have been depleted within a day or maybe even just hours.

My prep team have been working exhausted, not because we've been drinking the night before but because of what I've mentioned above.  Ironically, we aren't your typical restaurant employees.  You know, the kind of people who work at a restaurant and drink a lot after their shift(as Anthony Bourdain would describe it in his book).  We are the complete opposite of that.  We're actually responsible adults.  We work hard during the week and party harder during our weekends.

Here's an overview of my prep team:

Line Coach: Used to be an actor and Sous Chef at another restaurant.  Well aged and knows his responsibilities(married).

Garde Manger:  Has a degree in Geography.  Very educated.  He wants to be an Urban Planner so I'm trying to hook him up with my references.

Saucier(me):  Has a diploma in Architectural and Building Engineering and a background in Civil Engineering.  Gets paid way less than the dishwasher....seriously.

Prep Tournant:  Finished his diploma in Culinary Arts.  The hardest working and the official Prep Speed Demon of our restaurant.  This guy can finish his day in a blink of an eye.  Same as me, gets paid way less than the dishwasher...and I'm still not joking about this.

These are the guys preparing the products at the restaurant.  There's usually only 3 preppers working in a day but on fridays we have 4, just in case it's a big day.  We all love the place we work at and if we see anyone not treating it well, they'll be facing the fall in corner.

Asian Glazed Pan Fried Quail with Sweet Soy Reduction:

4 Quails

1/4 cup Soy Sauce

1 Clove of Garlic

1 tsp. Sesame Oil

2 tbsp. Sugar (4 tbsp. more for the Sweet Soy Reduction)

3 tbsp. Vegetable Oil

4 tbsp. Water

With a pair of shears, cut through the quail's breast.  Also, cut the quail's backbone and neck.  In this way, you'll end up with two pieces from a single quail.

In a small saucepan, add your soy sauce, sesame oil, garlic and 2 tbsp of sugar.  If you want it a little bit more sweeter, feel free to add some more sugar.  Bring this mixture to a boil.  Once it boils, reduce your heat so that it just simmers.  Let it simmer for 5 minutes.  Take it off the heat and let it cool.  

After your soy mixture has cooled down, place it in a container big enough to place all your quails.  Let your quails marinate for at least 2 hours(24 hours would be preferable) in the fridge. 

Add oil to your pan and heat it to medium high.  Take out your quails and save the marinade for the sauce.  Gently place your quails, skin side down first.  Be careful with the oil splatters when you're putting it on.  Cook your quails for 2 minutes on each side.  Quails can be eaten medium-rare.

While cooking your quails,  pour your marinade and water in a saucepan and add the rest of the sugar.  Reduce this to 1/2 the original volume or reduce it to your desired consistency.  Take it off the heat and let it cool to room temperature.

To serve,  arrange your quails on a platter and drizzle it with some of the Sweet Soy Reduction.

Serve and enjoy!