Cordyceps Quail
Quail steamed with cordyceps to nourish the lungs and kidneys, fortify the middle, and replenish qi.
Ingredients
Cordyceps (rinsed with warm water)
8 g
Quails (slaughtered, bled dry, plucked, head and feet chopped off, split along the back to remove the entrails, then washed clean)
8
Ginger slices
to taste
Scallion segments
to taste
White pepper powder
to taste
Fine salt
to taste
Cooking wine
to taste
Chicken broth
to taste
Instructions
1
Prepare the ingredients
Rinse the cordyceps with warm water. Slaughter the quails, drain off the blood, pluck the feathers, chop off the head and feet, split open from the back to remove the entrails, and wash clean. Drop them into a pot of boiling water and blanch briefly, then lift out.
2
Steam
Divide the 8 g of cordyceps among the cavities of the 8 quails, tie each one securely with kitchen string, and arrange them in a steaming cup. Season with fine salt, cooking wine, white pepper powder, and chicken broth. Seal the opening with cotton paper and steam over a bamboo steamer for about 40 minutes. Remove, lift off the cotton paper, and serve.
