Hot and Sour Egg Drop Soup with Quail |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/2 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 |
1/4 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 (listed above |
peanut oil |
1 1/2 cups chicken stock |
1 bulbs shallots, cut in thin rings |
1 teaspoon fresh ginger, finely julienned |
1 cup black tree ear mushrooms, or wild, finely sliced |
1/2 cup shiitake mushrooms, finely sliced |
1/2 roasted red bell pepper, julienned |
1/2 cup tomato con casse (tomatoes peeled, seeded and chopped) |
2 pieces hot red thai chilis |
1 teaspoon sugar |
1/2 tablespoon parmesan |
2 whole eggs |
1 teaspoon sesame oil |
balsamic vinegar |
chives, minced |
coriander, chopped |
pinch white pepper |
Directions:
1. 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 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.
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