Mother and Son Gathering (Quail with Quail Eggs)

Name: Mother and Son Gathering (Quail with Quail Eggs)
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: Chinese
Ingredients: 12 Quail (slaughtered, cleaned, gutted, claws removed); 2.5 g White pepper powder; 24 Quail eggs (10 boiled and peeled); 10 g Shaoxing wine (yellow wine); 25 Soaked dried winter mushrooms; 5 g Scallion segments; 25 Soaked dried Lion's Mane mushrooms (Hericium); 5 g Minced ginger; 250 g Baby bok choy (choy sum); 250 g Chicken broth; 5 g Minced ham; 2 g MSG (monosodium glutamate); 8 g Fine salt; 25 g Wet cornstarch slurry; 15 g Soy sauce; 10 g Sesame oil; 10 g Granulated sugar; 1000 g Rendered pork fat (approximately 100 g actually used)

Steamed braised and deep-fried quail with quail eggs and lion's mane mushrooms, finished with a thickened sauce.

2 hours

Easy

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Mother and Son Gathering (Quail with Quail Eggs)

Ingredients

Quail (slaughtered, cleaned, gutted, claws removed) 12

White pepper powder 2.5 g

Quail eggs (10 boiled and peeled) 24

Shaoxing wine (yellow wine) 10 g

Soaked dried winter mushrooms 25

Scallion segments 5 g

Soaked dried Lion's Mane mushrooms (Hericium) 25

Minced ginger 5 g

Baby bok choy (choy sum) 250 g

Chicken broth 250 g

Minced ham 5 g

MSG (monosodium glutamate) 2 g

Fine salt 8 g

Wet cornstarch slurry 25 g

Soy sauce 15 g

Sesame oil 10 g

Granulated sugar 10 g

Rendered pork fat (approximately 100 g actually used) 1000 g

Instructions

Step 1

Slaughter and clean the quail, remove the innards, and chop off the claws. Place them in a braising pot with brine just enough to cover the quail, and braise until about 60% cooked, then remove. Boil 10 quail eggs until cooked through and peel them.

Step 2

Place a wok over high heat, add the rendered pork fat, and heat to about 70% hot. Add the braised quail and deep-fry until brownish-yellow, then remove and drain the oil. Take 10 small soup bowls and place the quail cut-side down into each bowl. Pour in a sauce mixed with soy sauce, 4 g fine salt, Shaoxing wine, sugar, 200 g chicken broth, and 1 g MSG. Top with scallion segments and minced ginger, then steam over high heat in a steamer for 1 hour until the quail is tender. Remove and arrange around the edge of a large platter, draining off the steaming liquid.

Step 3

Place a wok over the heat, add chicken broth, fine salt, and MSG, and bring to a boil. Add the baby bok choy and blanch briefly, then arrange them between the quail. Place the quail eggs, soaked Lion's Mane mushrooms, and soaked winter mushrooms in the center of the platter. Pour the steaming liquid into a wok, bring to a boil, thicken with wet cornstarch, drizzle with sesame oil, and pour over the quail. Sprinkle with white pepper powder and serve.