Crispy Quails With Chile Jam And Three Bean Salad

Ingredients

• 1/4 cup thinly sliced peeled ginger
• 4 garlic cloves, smashed
• 3 shallots, quartered
• 1/2 cup soy sauce
• 3 tablespoons sugar
• 2 tablespoons rice vinegar
• 1 teaspoon five-spice powder
• 1/2 teaspoon freshly ground pepper
• 8 semiboneless quails
• 3/4 cup water
• 2 ounces tamarind paste (see Note)
• 2 tablespoons grapeseed oil
• 8 garlic cloves, thinly sliced
• 2 shallots, thinly sliced
• 2 large jalapeños, preferably red, seeded and thinly sliced
• 1 1/2 tablespoons granulated sugar
• 1 tablespoon light brown sugar
• 1 1/2 tablespoons Asian fish sauce
• 1 teaspoon ground dried shrimp (optional)
• 2 tablespoons soy sauce
• 3 tablespoons fresh lime juice
• 4 ounces yellow wax beans
• 1 cup frozen butter beans, thawed
• 1 cup frozen black-eyed peas, thawed
• 1 cup grape tomatoes, halved
• 1 shallot, thinly sliced
• 2 tablespoons chopped cilantro
• 1/4 teaspoon pure ancho chile powder
• 1/4 cup grapeseed oil

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