Steamed Quail with Astragalus

Name: Steamed Quail with Astragalus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 2 Quail (after slaughter, remove feathers, entrails and claws, wash, blanch in boiling water for 1 minute and remove); 10 g Astragalus root (wipe clean with a damp cloth, slice thinly); 10 g Ginger; 10 g Scallion; 2 g Ground pepper; Salt, unknown; 100 g Clear broth

Stuff the quail with astragalus slices and steam until the meat is fresh, tender, and soft. Traditionally valued for replenishing qi, strengthening the spleen, promoting diuresis, and reducing swelling.

45 min

Easy

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Ingredients

Quail (after slaughter, remove feathers, entrails and claws, wash, blanch in boiling water for 1 minute and remove) 2

Astragalus root (wipe clean with a damp cloth, slice thinly) 10 g

Ginger 10 g

Scallion 10 g

Ground pepper 2 g

Salt unknown

Clear broth 100 g

Instructions

Prepare ingredients

After slaughtering the quail, remove the feathers, entrails and claws, wash thoroughly, blanch in boiling water for 1 minute, then remove and set aside. Wipe the astragalus clean with a damp cloth and slice thinly.

Fill and steam

Place the astragalus slices into the cavity of each quail, arrange in a steaming bowl, pour in the clear broth, seal the top with damp cotton paper, and steam over boiling water for about 30 minutes.

Season and serve

Remove from the steamer and lift off the cotton paper, pour out the original broth, season with salt and ground pepper to taste, invert the quail into a serving bowl, pour the original broth over it, and serve.