How to make it
Melt maltose in 80g hot water and mix thoroughly.
Heat some oil in a saucepan. Stir-fry ginger, spring onion and other spices until fragrant and put them in a reusable sachet bag. Put red yeast rice in another bag. Put both sachets into stock and add in the seasoning mix. Simmer mixture over low heat for 40 mins.
Immerse quails in sauce mixture and braise over low heat for 20-30 mins. Remove quails and spread maltose on skin of quails evenly when hot. Cut quails into pieces. Serve with more sauce if desired.