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Name: Hot And Sour Egg Drop Soup with Quail
Prep time: 30 min
Total time: 1 h 30 min
Yield: 1
Cuisine: American
Ingredients: 1/2 c Maple syrup; 1 ts Crushed black peppercorns; 1 md Spanish onion; diced; 1 ts Fresh ginger; finely; 1/2 c Tomato con casse; (tomatoes; 1/2 c Shiitake mushrooms; finely; 1/2 Roasted red bell pepper;; ; garnish; 1 tb Garlic; minced; 4 tb Soy sauce; 1 c Black tree ear mushrooms; or; Chinese Marinade; recipe; 1 tb Fresh ginger; minced; Peanut oil for deep frying; 1 Bulb shallots; cut in thin; Chives; minced, for garnish; Coriander; chopped, for; 1 md Carrot; diced; 3 Quail; deboned; ; sliced; ; seeded and chopped); 1 ts Sugar; 1 pn White pepper; 2 Pieces hot red Thai chilis; 1 ts Sesame oil; CHINESE MARINADE; 1/2 tb Parmesan; preferably; 1 tb Sesame oil; 2 Eggs; Balsamic vinegar; good

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INGREDIENTS

1/2 c Maple syrup
1 ts Crushed black peppercorns
1 md Spanish onion; diced
1 ts Fresh ginger; finely
1/2 c Tomato con casse; (tomatoes
1/2 c Shiitake mushrooms; finely
1/2 Roasted red bell pepper;
; garnish
1 tb Garlic; minced
4 tb Soy sauce
1 c Black tree ear mushrooms; or
Chinese Marinade; recipe
1 tb Fresh ginger; minced
Peanut oil for deep frying
1 Bulb shallots; cut in thin
Chives; minced, for garnish
Coriander; chopped, for
1 md Carrot; diced
3 Quail; deboned
; sliced
; seeded and chopped)
1 ts Sugar
1 pn White pepper
2 Pieces hot red Thai chilis
1 ts Sesame oil
CHINESE MARINADE
1/2 tb Parmesan; preferably
1 tb Sesame oil
2 Eggs
Balsamic vinegar; good
1/4 c Coriander; chopped
1 tb Dry sherry or Marsala
1 1/2 c Chicken Stock
1 Stalk celery; diced
; Reggiano, grated

Servings

INSTRUCTIONS

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

NOTES

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Hot And Sour Egg Drop Soup with Quail

1/2 c Maple syrup 
1 ts Crushed black peppercorns 
1 md Spanish onion; diced 
1 ts Fresh ginger; finely 
1/2 c Tomato con casse; (tomatoes 
1/2 c Shiitake mushrooms; finely 
1/2  Roasted red bell pepper; 
  ; garnish 
1 tb Garlic; minced 
4 tb Soy sauce 
1 c Black tree ear mushrooms; or 
  Chinese Marinade; recipe 
1 tb Fresh ginger; minced 
  Peanut oil for deep frying 
1  Bulb shallots; cut in thin 
  Chives; minced, for garnish 
  Coriander; chopped, for 
1 md Carrot; diced 
3  Quail; deboned 
  ; sliced 
  ; seeded and chopped) 
1 ts Sugar 
1 pn White pepper 
2  Pieces hot red Thai chilis 
1 ts Sesame oil 
  CHINESE MARINADE 
1/2 tb Parmesan; preferably 
1 tb Sesame oil 
2  Eggs 
  Balsamic vinegar; good 
1/4 c Coriander; chopped 
1 tb Dry sherry or Marsala 
1 1/2 c Chicken Stock 
1  Stalk celery; diced 
  ; Reggiano, grated

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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Nutrition

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Serving Size: 1 Serving (1381g)
Recipe Makes: 1 servings

Calories: 1367
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1367

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