Recipe courtesy of Susur Lee
Show: Chef Du Jour
Episode: Susur Lee
Save Recipe Print
Yield:
4 servings
Level:
Easy

Ingredients

Chinese Marinade:
Egg Drop Soup:

Directions

For the 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 the quail for 8 minutes, or until outside is brown and crispy. Remove from oil. Drain and cut quail into pieces and set aside.

For the 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.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Hot and Sour Soup

Recipe courtesy of Tyler Florence

Hot and Sour Thai Soup: Tom Yum Goong

Recipe courtesy of Tyler Florence

Hot and Sour Egg Drop Soup with Quail

Recipe courtesy of Gale Gand

Egg Drop Soup

Recipe courtesy of Eileen Yin-Fei Lo

Egg Drop Soup

Recipe courtesy of Ching-He Huang

Lemon Egg Drop Soup

Recipe courtesy of Robert Irvine

Vegetarian Egg Drop Soup

Recipe courtesy of Nina Simonds

Chicken Egg-Drop Soup

Recipe courtesy of Food Network Kitchen

Asian Egg Drop Soup

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword

          Latest Stories