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. Yield: 4 servings Recipe by: CHEF DU JOUR SHOW #DJ9169 - SUSUR LEE
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|Serving Size: 1 Serving (1381g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 692 (51%)|
|Amt Per Serving||% DV|
|Total Fat 76.8g||102 %|
|Saturated Fat 20.5g||102 %|
|Monounsaturated Fat 30.5g|
|Polyunsanturated Fat 16.1g|
|Cholesterol 2136.6mg||657 %|
|Sodium 2825.3mg||97 %|
|Potassium 1998.1mg||53 %|
|Total Carbohydrate 85.9g||25 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 81.5g|
|Protein 84.9g||121 %|
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Calories per serving: 1367
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