Hot And Sour Egg Drop Soup With Quail
chinese, game, poultry, soups
3 quail, deboned
1 chinese marinade
1 peanut oil for deep frying
1 1/2 cup chicken stock
1 shallots bulb, cut in thin
1 rings
1 teaspoon fresh ginger, finely
1 julienned
1 cup black tree ear mushrooms
1 or wild, finely sliced
1/2 cup shiitake mushrooms, finely
1 sliced
1/2 roasted red bell pepper
1 julienned
1/2 cup tomato concasse (tomatoes
1 peeled, chopped, and
1 deseeded)
2 pcs hot red thai chilis or
1 any
1 mexican chili
1 teaspoon sugar
1/2 tablespoon parmesan, preferably
1 reggiano, grated
2 large whole eggs
1 teaspoon sesame oil
1 balsamic vinegar, good
1 quality wood aged, to
1 drizzle
1 chives, minced, for garnish
1 coriander, chopped, for
1 garnish
1 pinch white pepper
1 chinese marinade:
1/2 cup maple syrup
1 rib 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 tablespoon soy sauce
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.
CHEF Karel Wylota SOURCE: Chef du Jour Cooking Show Copyright 1997, TV FOOD NETWORK SHOW #DJ9169 From: Dave Drum Date: 04 Dec 97
Yield: 4 servings