Whole Quail with Sticky Rice with Chinese Sausage

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Quail with rice:

2 cups short grain glutinous rice

2 Chinese sausages, cut into rounds

1/4 cup roasted, peeled, and diced chestnuts

3 tablespoons sugar, more if needed

2 tablespoons soy sauce

2 tablespoons dried scallop, reconstituted in water

2 tablespoons gingko nuts

2 tablespoons cubed Chinese ham

1 tablespoon red dates, reconstituted in water

1 tablespoon shao xing cooking wine

1 teaspoon dried shrimp, finely chopped

1/4 cup edamame peas

2 tablespoons thinly sliced (on the bias) scallion greens

8 (4 ounce) boneless quail

Scallion oil garnish:

1 scallion green, blanched, shocked, and squeezed dry

1/3 cup soybean oil

Salt and freshly ground black pepper

1 teaspoon pulverized fresh ginger, or to taste

Garlic chives garnish:

1 cup soybean oil

2 cups garlic chives, cut into 2-inch lengths

Salt

Serve:

Soybean oil