Recipe courtesy of Susur Lee

Hot and Sour Egg Drop Soup with Quail

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  • Level: Easy
  • Yield: 4 servings
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Ingredients

Chinese Marinade:

Egg Drop Soup:

Directions

  1. For the marinade: Combine all the marinade ingredients in a bowl. Add quail and refrigerate for 2 days.
  2. 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.
  3. 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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