Recipe courtesy of Gale Gand
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Total:
48 hr 40 min
Prep:
48 hr 15 min
Cook:
25 min
Yield:
4 servings

Ingredients

Chinese Marinade:
Hot and Sour Egg Drop Soup:

Directions

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.

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