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Ингредиенты
- 1/2 c. Maple syrup
- 1 stalk celery, diced
- 1 med Carrot, diced
- 1 med Spanish onion, diced
- 1 Tbsp. Fresh ginger, chopped
- 1 Tbsp. Garlic, chopped
- 1/4 c. Coriander, minced
- 1 tsp Crushed black peppercorns
- 1 Tbsp. Dry sherry or possibly Marsala
- 1 Tbsp. Sesame oil
- 4 Tbsp. Soy sauce
- 3 x Quail, deboned Chinese Marinade, recipe above Peanut oil for deep frying
- 1 1/2 c. Chicken stock
- 1 x Bulb shallots, cut in thin rings
- 1 tsp Fresh ginger, finely julienned
- 1 c. Black tree ear mushrooms, or possibly wild, finely sliced
- 1/2 c. Shiitake mushrooms, finely sliced
- 1/2 x Roasted red bell pepper, julienned
- 1/2 c. Tomato con casse, (tomatoes peeled, seeded and minced)
- 2 piece warm red Thai chilis or possibly any Mexican chili
- 1 tsp Sugar
- 1/2 Tbsp. Parmesan, preferably Reggiano, grated
- 2 whl Large eggs
- 1 tsp Sesame oil Balsamic vinegar, good quality Chives, chopped, for garnish Coriander, minced, for garnish
- 1 pch White pepper
Инструкции
- Combine all the marinade ingredients in a bowl. Add in quail and chill for 2 days.
- Remove quail from marinade and pat dry. Heat peanut oil over medium heat and deep fry for 8 min, or possibly till outside is brown and crispy. Remove from oil. Drain and cut quail into pcs and set aside.
- To make soup: Combine all ingredients, (except cheese, Large eggs, sesame oil and garnish) in a heavy bottomed pot and bring to a boil. Cover and simmer for 8 to 10 min. Bring back to a boil. Whip together Parmesan cheese and Large eggs, and drop into soup along with quail. Gently stir. Garnish with sesame oil, vinegar and herbs.
- Yield: 4 servings
