Stewed Quail with Pine Mushrooms

Name: Stewed Quail with Pine Mushrooms
Prep time: 30 min
Cook time: 3 h 20 min
Total time: 3 h 50 min
Ingredients: 6 Quail (dispatch with alcohol, no blood drainage, dry plucked, heads and feet chopped off, back split to remove innards, washed and scalded in boiling water); 200 g Pine mushrooms (select uniform sizes, washed, stems removed); 1500 ml Chicken stock (for stewing); 15 g Green onion (peeled, washed, minced); 5 g Ginger (peeled, washed, minced); 5 g Garlic (peeled, washed, minced); 5 Sichuan peppercorns; 20 g Cooking wine (for stewing); 14 g Refined salt; 10 g MSG; 10 g Sesame seeds (roasted, for garnish); 50 g Pine nuts (shelled); 5 g Ground black pepper

Korean-style braised quail with aromatic pine mushrooms and tender quail meat.

3h 50m

Easy

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Ingredients

Quail (dispatch with alcohol, no blood drainage, dry plucked, heads and feet chopped off, back split to remove innards, washed and scalded in boiling water) 6

Pine mushrooms (select uniform sizes, washed, stems removed) 200 g

Chicken stock (for stewing) 1500 ml

Green onion (peeled, washed, minced) 15 g

Ginger (peeled, washed, minced) 5 g

Garlic (peeled, washed, minced) 5 g

Sichuan peppercorns 5

Cooking wine (for stewing) 20 g

Refined salt 14 g

MSG 10 g

Sesame seeds (roasted, for garnish) 10 g

Pine nuts (shelled) 50 g

Ground black pepper 5 g

Instructions

Prepare the Quail

Dispatch the quail with alcohol, do not drain blood, dry pluck all feathers, chop off heads and feet, split the back to remove innards, rinse with clean water, scald in a pot of boiling water, remove and rinse off any blood foam.

Prep Aromatics

Shell pine nuts; peel, wash and mince green onion, ginger and garlic.

Initial Stewing

Place quail in a stew pot, add water, bring to a rolling boil over high heat then remove, return to the stew pot, add minced green onion, ginger and garlic, simmer over low heat.

Steaming and Finishing

Wash pine mushrooms and remove stems, add to the quail stew pot along with chicken stock, pine nuts, salt, cooking wine, ground black pepper, Sichuan peppercorns and MSG, cover and steam in a steamer for about 3 hours, remove and sprinkle with roasted sesame seeds before serving.