Asian Grilled Quail

In this game recipe, quails get a plentiful dose of Asian flavor. Cooking quails on the grill emphasizes the sweetness of the marinade, giving the meat a moist, rich taste.
Combine the first 6 ingredients in a shallow bowl or large, tight zippered plastic bag, wringing lightly to blend; add the quails. Cover or cover and refrigerate for 30 minutes, turning occasionally.Remove the quail from the marinade, reserving the marinade.Prepare the fire by placing charcoal or lava rocks on one side of the grill, leaving the other side empty. Place the wire rack on the grill. Arrange the quail meat on the other side; bake, covered, for 30 minutes or until tender.Pour the remaining marinade into a small saucepan. Leave 1/4 cup of the chicken stock, and add the remaining chicken stock to the marinade. Bring the mixture to a boil over medium-high heat; cook, stirring occasionally, for 5 minutes.Whisk together the cornstarch and remaining 1/4 cup chicken stock until smooth. Whisk in the marinade mixture; cook, whisking constantly, for 1 minute. Serve with quail; garnish as desired.Asian Cornish Grilled Hens: Replace the quail with 4 grilled hens (1 to 1 1/2 pounds). Grill as directed for 45 to 50 minutes or until tender.