Chef Jon Beeaker, Acme Food & Drink, Portland, OR. Yield: 6 servings. 6 semi-boneless quail as needed, jasmine rice as needed for garnish, chopped cilantro as needed for garnish, green onion MARINADE:2 bunches cilantro, finely chopped 1 Tbsp. black pepper, ground 3 red Fresno chilies, seeded and finely minced 7 garlic cloves, finely minced 1 cup fish sauce 3 Tbsp. granulated sugar 2 limes, zest and juice SWEET CHILE JAM (MAKES APPROXIMATELY 1 QUART):4 oz. ginger, peeled and minced ...

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