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Quail salad with Chinese marbled eggs
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Prep Time:
585 minutes
Cook Time:
150 minutes
Total Time:
735 minutes
Exotic quail and Chinese egg salad - a must-try side dish!
Ingredients:
  • 6 star anise
  • 12 quail eggs*
  • 4.80 gm sea salt
  • 125ml (1/2 cup) light soy sauce
  • 125ml (1/2 cup) dark soy sauce
  • 62.50 ml lapsang souchong tea leaves* or 8 tea bags
  • 50g palm sugar*, grated
  • 2.5cm fresh ginger, peeled, grated
  • 4 garlic cloves, sliced
  • 120ml (6 tbsp) white wine
  • 6 quail
  • 150g shiitake mushrooms
  • 40ml (2 tbsp) sunflower oil
  • 1000.00 ml mixed Asian salad leaves (or micromix lettuce leaves)
  • 60.00 ml palm sugar*
  • 2.40 gm sea salt
  • 40ml (2 tbsp) red wine vinegar
  • 80ml (1/3 cup) olive oil
Instructions:
  • Place eggs in a pan of cold water and bring to a boil. Reduce heat and simmer for 12 minutes. Drain, cool slightly, then crack shells all around without removing.
  • Combine eggs, salt, 80ml (1/3 cup) light soy sauce, and 80ml (1/3 cup) dark soy sauce in a saucepan with 4 star anise and tea leaves. Cover with cold water, bring to a boil, then simmer on low for 2 hours (add more water if needed). Chill mixture in a bowl, then refrigerate for at least 8 hours before serving.
  • In a pan, combine the remaining soy sauce, star anise, sugar, turmeric, ginger, garlic, wine, and 1 liter of water. Bring to a boil, then simmer over low heat for 1 hour. Add quail, bring back to a boil, then remove from heat and let cool in the liquid. (You can prepare the quail and eggs up to this point the day before). When almost ready to serve, peel the eggs, discard the shells, and keep refrigerated.
  • For the dressing, melt palm sugar with 1/4 cup water in a saucepan over medium heat. Increase heat, simmer until reduced by half, then cool. Whisk in remaining dressing ingredients. Preheat oven to 200°C. Toss quail and shiitake in oil, roast quail for 5 minutes until golden, then let rest. Roast shiitake for 2 minutes. Arrange salad in a bowl. Carve quail, add to salad, and mix with dressing. Serve on plates or a platter, and garnish with eggs.

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