Recipe for Hot and Sour Egg Drop Soup with Quail 
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Yield:
1 servings
Ingredients:
Amount Ingredient
CHINESE MARINADE ----------------
1/2 cup Maple syrup
1 stalk celery, diced
1 med Carrot, diced
1 med Spanish onion, diced
1 tbl Fresh ginger, minced
1 tbl Garlic, minced
1/4 cup Coriander, chopped
1 tsp Crushed black peppercorns
1 tbl Dry sherry or Marsala
1 tbl Sesame oil
4 tbl Soy sauce
3 x Quail, deboned
Chinese Marinade, recipe above
Peanut oil for deep frying
1/2 cup Chicken stock
1 x Bulb shallots, cut in thin rings
1 tsp Fresh ginger, finely julienned
1 cup Black tree ear mushrooms, or wild, finely sliced
1/2 cup Shiitake mushrooms, finely sliced
1/2 x Roasted red bell pepper, julienned
1/2 cup Tomato con casse, (tomatoes peeled, seeded and chopped)
2 x Pieces hot red Thai chilis or any Mexican chili
1 tsp Sugar
1/2 tbl Parmesan, preferably Reggiano, grated
2 whl eggs
1 tsp Sesame oil
Balsamic vinegar, good quality
Chives, minced, for garnish
Coriander, chopped, for garnish
Instructions:
Instructions: Combine all the marinade ingredients in a bowl. Add quail and refrigerate for 2 days.

Remove quail from marinade and pat dry. Heat peanut oil over medium heat and deep fry for 8 minutes, or until outside is brown and crispy. Remove from oil. Drain and cut quail into pieces and set aside.

To make soup: Combine all ingredients, (except cheese, eggs, sesame oil and garnish) in a heavy bottomed pot and bring to a boil. Cover and simmer for 8 to 10 minutes. Bring back to a boil. Whip together Parmesan cheese and eggs, and drop into soup along with quail. Gently stir. Garnish with sesame oil, vinegar and herbs.

Yield: 4 servings

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