Name: Hot and Sour Egg Drop Soup with Quail
Yield: 4 servings
Cuisine: asian
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; 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

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.

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Hot and Sour Egg Drop Soup with Quail

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