Hot and Sour Egg Drop Soup with Quail

4 servings
  • Chinese Marinade:
  • 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
  • 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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