Prep 30 mins
Cook 4 hrs
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.
- 4 quail
- 59.14 ml fresh ginger, sliced, 10cm piece
- 5 star anise
- 7 green onions
- 29.58 ml brown sugar
- 118.29 ml tamari soy sauce
- 118.29 ml Chinese wine, 125mil
- 1 bunch of small english spinach
- 270 g somen noodles (or noodles of your choice)
- 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.
The ratio of the liquid to star anise is perfect. The flavour is there, but it is in no way overpowering. I cooked the noodles in the broth as it was reheating, which allowed the them to absorb even more of the broth's flavours. The broth works very well with the gamey flavour of the quail. Very tasty and easy to put together meal. Thanks MissMaggie!