Side Asian

Quail salad with Chinese marbled eggs

Name: Quail salad with Chinese marbled eggs
Prep time: 585 min
Cook time: 150 min
Total time: 735 min
Yield: 6
Cuisine: /asian, /chinese
Ingredients: 12 quail eggs*; 2 teaspoons sea salt; 125ml (1/2 cup) light soy sauce; 125ml (1/2 cup) dark soy sauce; 6 star anise; 1/4 cup lapsang souchong tea leaves* or 8 tea bags; 50g palm sugar*, grated; 1 teaspoon turmeric; 2.5cm fresh ginger, peeled, grated; 4 garlic cloves, sliced; 120ml (6 tablespoons) white wine; 6 quail; 150g shiitake mushrooms; 40ml (2 tablespoons) sunflower oil; 4 cups mixed Asian salad leaves (or micromix lettuce leaves); 3 tablespoons palm sugar*; 1 garlic clove, crushed; 1 teaspoon sea salt; 40ml (2 tablespoons) red wine vinegar; 80ml (1/3 cup) olive oil

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9h 45m

2h 30m

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For a truly exotic side recipe try this quail and chinese egg salad.

12 quail eggs*
2 teaspoons sea salt
125ml (1/2 cup) light soy sauce
125ml (1/2 cup) dark soy sauce
6 star anise
1/4 cup lapsang souchong tea leaves* or 8 tea bags
50g palm sugar*, grated
1 teaspoon turmeric
2.5cm fresh ginger, peeled, grated
4 garlic cloves, sliced
120ml (6 tablespoons) white wine
6 quail
150g shiitake mushrooms
40ml (2 tablespoons) sunflower oil
4 cups mixed Asian salad leaves (or micromix lettuce leaves)

Palm sugar dressing

3 tablespoons palm sugar*
1 garlic clove, crushed
1 teaspoon sea salt
40ml (2 tablespoons) red wine vinegar
80ml (1/3 cup) olive oil

Method

1.

Place eggs in a pan of cold water. Bring to the boil. Reduce heat to low and simmer for 12 minutes. Drain and cool slightly. Tap eggs all around to crack the shell, but do not remove.
2.

Place eggs, salt, 80ml (1/3 cup) light soy and 80ml (1/3 cup) dark soy in the saucepan with 4 star anise and the tea leaves. Cover eggs with cold water. Bring to the boil. Reduce heat to low and simmer for 2 hours (top up with water if necessary). Cool, then place mixture into a bowl. Refrigerate for at least 8 hours.
3.

Place remaining soy and star anise, the sugar, turmeric, ginger, garlic, wine and 1 litre of water in a pan. Bring to the boil, then reduce heat to low and simmer for 1 hour. Add quail, return to the boil then remove from heat and cool in liquid. (Quail and eggs can be prepared to this stage the day before). When nearly ready to serve, peel the eggs, discard shells and keep refrigerated.
4.

To make dressing, place palm sugar and 1/4 cup water in a small saucepan over medium heat, stirring to dissolve sugar. Increase the heat to high and cook until reduced by half, then set aside to cool. Add the remaining dressing ingredients and whisk to combine. Preheat the oven to 200°C. Bring quail to room temperature and toss with the shiitake in the oil. Transfer quail to a roasting tray and cook in oven for 5 minutes until golden. Set aside to rest. Roast shiitake in oven for 2 minutes. Place salad in a bowl. Carve each quail into 4 joints, add to the salad and toss through dressing. Divide among plates or pile onto a platter. Top with eggs.