Combine the spice, salt, sugar, garlic, ginger and olive oil in a shallow bowl and coat the quail well in the mixture. Cover and refrigerate for at least 6 hours.
Pre-heat oven to 200°C.
Place quail in a baking dish with marinade and roast for 15–20 minutes.
Meanwhile, braise the bok choy in the chicken stock. Slice the bok choy into thirds lengthwise and place a pile on each serving plate, drizzling with a little of the stock.
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