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Quail Eggs and Mushroom Soup

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Cantonese Recipes : Quail Eggs and Mushroom Soup

Ingredients :

1 dozen quail eggs
2 stalks coriander (chopped)
1 tablespoon cooked ham (chopped)
90g canned bamboo shoots (thinly sliced into decorative shapes)
90g carrots (parboiled & thinly sliced into decorative shapes)
60g button mushrooms
60g cooked Chinese ham (thinly sliced)
500g spinach (cut into 10cm lengths)
6 cups stock
½ tablespoon rice wine
2 teaspoons salt
a pinch monosodium glutamate
cooking oil, to grease

Method :

Lightly coat 12 egg cups or sauce dishes with oil. Break an egg into each and sprinkle chopped coriander and ham over.
Steam over low heat 3 minutes, then remove from steamer. Cool and turn out of moulds. Dish up in a soup bowl.
Bring a pot of salted water to the boil and cook spinach 1 minute. Drain and plunge into cold water. Drain again.
Bring another pot of water to the boil and add bamboo shoots, carrots, mushrooms, Chinese ham and spinach. Heat through.
Drain and dish up into the soup bowl.
Bring stock to the boil. Mix in rice wine, salt and monosodium glutamate. Pour soup over cooked ingredients. Serve hot.

See more Chinese Food Recipes / Cantonese Recipe

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