Cordyceps Quail
Cordyceps-stuffed quail steamed in chicken broth, yielding a tender texture with nourishing properties.
Ingredients
Quail (slaughtered, plucked, gutted, head and feet removed, washed, drained, and blanched in boiling water)
8
Cordyceps (dust picked out, rinsed with warm water)
8 g
Ginger (washed and sliced)
10 g
Scallion (washed and cut into segments)
10 g
White pepper
3 g
Salt
3 g
Chicken broth
300 g
Instructions
1
Prepare Ingredients
Rinse the cordyceps with warm water to remove any dust. Slaughter the quail, remove the feathers, innards, head, and feet, then wash and drain well. Blanch them briefly in a pot of boiling water, then lift them out and set aside to cool. Wash the ginger and scallions; slice the ginger and cut the scallions into segments.
2
Stuff and Tie
Place 1–4 pieces of cordyceps inside the cavity of each quail, then tie each quail snugly with kitchen twine.
3
Season and Steam
Arrange the quail in a bowl. Add the scallions, ginger, white pepper, and salt, then pour in the chicken broth. Seal the bowl with damp cotton paper. Steam over boiling water for about 40 minutes, then remove the cotton paper before serving.
