| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Eggs |
Chinese |
Dujour05 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Maple syrup |
| 1 |
|
Stalk celery; diced |
| 1 |
md |
Carrot; diced |
| 1 |
md |
Spanish onion; diced |
| 1 |
tb |
Fresh ginger; minced |
| 1 |
tb |
Garlic; minced |
| 1/4 |
c |
Coriander; chopped |
| 1 |
ts |
Crushed black peppercorns |
| 1 |
tb |
Dry sherry or Marsala |
| 1 |
tb |
Sesame oil |
| 4 |
tb |
Soy sauce |
| 3 |
|
Quail; deboned |
|
|
Chinese Marinade; recipe above |
|
|
Peanut oil for deep frying |
| 1 1/2 |
c |
Chicken stock |
| 1 |
|
Bulb shallots; cut in thin rings |
| 1 |
ts |
Fresh ginger; finely julienned |
| 1 |
c |
Black tree ear mushrooms; or wild, finely |
|
|
; sliced |
| 1/2 |
c |
Shiitake mushrooms; finely sliced |
| 1/2 |
|
Roasted red bell pepper; julienned |
| 1/2 |
c |
Tomato con casse; (tomatoes peeled, |
|
|
; seeded and chopped) |
| 2 |
|
Pieces hot red Thai chilis or any Mexican chili |
| 1 |
ts |
Sugar |
| 1/2 |
tb |
Parmesan; preferably |
|
|
; Reggiano, grated |
| 2 |
|
Whole eggs |
| 1 |
ts |
Sesame oil |
|
|
Balsamic vinegar; good quality |
|
|
Chives; minced, for garnish |
|
|
Coriander; chopped, for |
|
|
; garnish |
| 1 |
pn |
White pepper |
INSTRUCTIONS
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.
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