Braised Quail'S Eggs Recipe
Ingredients
| 24 quail's eggs | ||
| Light soy sauce | 2 Tablespoon | |
| Cornflour | 2 Tablespoon | |
| 225g mangetout, trimmed | ||
| 1 -2 carrots, cut in thin strips | ||
| Salt | To Taste | |
| Sugar | 1 Teaspoon | |
| Sesame oil | 1 Teaspoon | |
| 300ml chinese stock | ||
| Sunflower oil | 2 Cup (16 tbs) (For frying) | |
| 425g straw mushrooms, drained | ||
Directions
Put the quail's eggs in a bowl of cold water, place in a steamer and steam for 10 minutes.
Remove the eggs and plunge them into cold water for 5 minutes.
Shell the eggs, pour over the soy sauce and let marinate 20 minutes, turning frequently.
Reserve the marinade and use 1 tablespoon cornflour to coat each egg.
Mix the salt, sugar, sesame oil and remaining cornflour with the marinade to make a sauce.
Heat the oil in a pan until a cube of day-old bread browns in 30 seconds.
Deep-fry the eggs until golden, drain and set aside.
Pour off all but 2 tablespoons oil from the pan.
Stir-fry the mangetout and carrots with a little sauce for 1 1/2-2 minutes.
Remove and arrange around the edge of a dish.
Heat 2 more tablespoons of oil in the pan.
Stir-fry the mushrooms 30 seconds, add the eggs and remaining sauce and stir-fry until the saucce is smooth.
Pour the eggs and mushrooms in the centre of the vegetables.
Remove the eggs and plunge them into cold water for 5 minutes.
Shell the eggs, pour over the soy sauce and let marinate 20 minutes, turning frequently.
Reserve the marinade and use 1 tablespoon cornflour to coat each egg.
Mix the salt, sugar, sesame oil and remaining cornflour with the marinade to make a sauce.
Heat the oil in a pan until a cube of day-old bread browns in 30 seconds.
Deep-fry the eggs until golden, drain and set aside.
Pour off all but 2 tablespoons oil from the pan.
Stir-fry the mangetout and carrots with a little sauce for 1 1/2-2 minutes.
Remove and arrange around the edge of a dish.
Heat 2 more tablespoons of oil in the pan.
Stir-fry the mushrooms 30 seconds, add the eggs and remaining sauce and stir-fry until the saucce is smooth.
Pour the eggs and mushrooms in the centre of the vegetables.
Chef
