Hot and sour egg drop soup with quail

1 servings

Ingredients

Quantity Ingredient
½ cup Maple syrup
1 Stalk celery; diced
1 medium Carrot; diced
1 medium Spanish onion; diced
1 tablespoon Fresh ginger; minced
1 tablespoon Garlic; minced
¼ cup Coriander; chopped
1 teaspoon Crushed black peppercorns
1 tablespoon Dry sherry or Marsala
1 tablespoon Sesame oil
4 tablespoons Soy sauce
3 Quail; deboned
Chinese Marinade; recipe above
Peanut oil for deep frying
1½ cup Chicken stock
1 Bulb shallots; cut in thin rings
1 teaspoon Fresh ginger; finely julienned
1 cup Black tree ear mushrooms; or wild, finely
; sliced
½ cup Shiitake mushrooms; finely sliced
½ Roasted red bell pepper; julienned
½ cup Tomato con casse; (tomatoes peeled,
; seeded and chopped)
2 Pieces hot red Thai chilis or any Mexican chili
1 teaspoon Sugar
½ tablespoon Parmesan; preferably
; Reggiano, grated
2 Whole eggs
1 teaspoon Sesame oil
Balsamic vinegar; good quality
Chives; minced, for garnish
Coriander; chopped, for
; garnish
1 pinch White pepper

Directions

CHINESE MARINADE

Combine all the marinade ingredients in a bowl. Add quail and refrigerate for 2 days.

Remove quail from marinade and pat dry. Heat peanut oil over medium heat and deep fry for 8 minutes, or until outside is brown and crispy. Remove from oil. Drain and cut quail into pieces and set aside.

To make soup: Combine all ingredients, (except cheese, eggs, sesame oil and garnish) in a heavy bottomed pot and bring to a boil. Cover and simmer for 8 to 10 minutes. Bring back to a boil. Whip together Parmesan cheese and eggs, and drop into soup along with quail. Gently stir. Garnish with sesame oil, vinegar and herbs.

Yield: 4 servings

Converted by MC_Buster.

Recipe by: CHEF DU JOUR SHOW #DJ9169 - SUSUR LEE Converted by MM_Buster v2.0l.

Related recipes