1. Cut lap cheong and rehydrated mushrooms into cubes. Slice shallots.
2. In a wok pan over medium heat, add shallots, lap cheong, mushrooms, dried shrimp, and stir fry until fragrant.
3. Add in glutinous rice, oyster sauce, light soy sauce, dark soy sauce, sesame oil, and mix evenly.
4. Transfer to a rice cooker, add water, mushroom stock, and mix evenly. Set to cook.
5. Cut peach into cubes. In a pan over medium heat, add cut peach, sugar, and sauté for about 5 minutes.
6. Add lemon juice and oolong tea to deglaze and cook down for another 10 minutes until peaches are soft and sauce is slightly thick.
7. Once rice is done, open quails up, salt and stuff quails with glutinous rice mix. Close the cavity and seal with a skewer. Turn quails over and tie body and legs together to secure.
8. Drizzle olive oil and salt over prepared quails.
9. In an oven safe pan over high heat, add olive oil and heat until before smoking. Sear quails on both sides until nice and browned. Turn off heat and add 2 tbsps of butter per quail, baste.
10. Transfer to a 180°C and cook for 10 minutes. Remove from oven and leave quails to rest for about 5 minutes.
11. Plate quails over a bed of glutinous rice and serve peach compote on the side.
Recipe by The Meatmen Channel