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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 4 |
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My friend Stephen gave this one to me and it has got to be one of the lightest and well balanced meals I have ever tasted. It can be done either as an Entree, Main Course or even a soup. Ingredients:
4 quail |
1/4 cup fresh ginger, sliced, 10cm piece |
5 star anise |
7 green onions |
2 tablespoons brown sugar |
1/2 cup tamari soy sauce |
1/2 cup chinese wine, 125mil |
1 bunch of small english spinach |
270 g somen noodles (or noodles of your choice) |
Directions:
1. Stuff each quail with a green onion and a slice of ginger. Place quail in a tight fitting saucepan, add the remaining ginger, green onion, star anise, brown sugar, soy sauce and Chinese wine. Then cover with water, place a plate on top[ to keep quail submerged. Bring to boil on medium heat and boil for 1 1/2 minutes. Turn off and cover with a tight fitting lid and leave for about 4 hours to cook. Then refrigerate overnight to allow flavours to develop.
2. Drain Quail – Reserve Broth.
3. Pull meat and skin off quail – try and keep the tiny legs and thighs together – more for aesthetic purposes than anything else.
4. Re-heat Broth to bubbling.
5. In a separate saucepan bring water to boil and add enough noodles for four people. Boil for 2 minutes. Best not to drain – just take noodles from water and place into 4 x separate bowls. Add quall meat – Add a small handful of spinach, approx 8 leaves per bowl or more if you prefer – then pour over bubbling broth.
6. Preparation time does not include refrigeration overnight.
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