Ingredients
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
Peanut oil
Egg Drop Soup:
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.