Poached Quail Recipes

POACHED QUAIL

Steps:

• 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.
• Drain Quail - Reserve Broth.
• Pull meat and skin off quail - try and keep the tiny legs and thighs together - more for aesthetic purposes than anything else.
• Re-heat Broth to bubbling.
• 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.
• Preparation time does not include refrigeration overnight.

POACHED QUAIL EGGS

Steps:

• Bring a large pot of water to a boil. Prepare an ice-water bath fitted with a sieve and set aside. Using a serrated knife carefully cut off one-third of the shell from the widest end of each egg taking care not to break the yolks. Transfer to a medium bowl. Add enough vinegar to saucepan until you can smell it, about 1/4 cup. Using a spoon, stir boiling water to create a swirling motion and carefully add eggs to water. Cook until whites are just set, about 1 minute. Drain and transfer eggs to ice-water bath to cool. Trim whites using kitchen shears so that you have 30 individual poached quail eggs.
• Transfer a quail egg to each slice of toast; garnish with caviar, if desired.