Poached Quail Recipes

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POACHED QUAIL



Poached Quail image

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.

Provided by MissMaggie

Categories     Poultry

Time 4h30m

Yield 4 serving(s)

Number Of Ingredients 9

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)

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.

Nutrition Facts : Calories 530.4, Fat 14.1, SaturatedFat 3.8, Cholesterol 82.8, Sodium 3425.8, Carbohydrate 64.9, Fiber 5.9, Sugar 8.3, Protein 35.9

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