Poached Quail

"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."
photo by AmandaInOz photo by AmandaInOz
photo by AmandaInOz
Ready In:
4hrs 30mins




  • 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.

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  1. AmandaInOz
    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!


<img src="http://i196.photobucket.com/albums/aa130/nowsonexitmusic/soupbanner-small.jpg?t=1227755026"> Okay -- it is quite interesting to have to talk about one"s self -- and so hard to be humble::)) I was born in Australia. I am one of 9 kids -- actually right in the middle which makes me the most interesting and cool as well as the one who has "it all together"::)) - or at least I think so! Now that I am retired, I love to cook. No more do I get home around 8.30 at night and think -- Oh hell, I have to cook dinner. I belong to the most amazing family. My Mum -- who passed away in July 2008 at the ripe old age of 90 always used to say -- "keep the family together" -- and we do. It is so easy to pick up the phone and tell my siblings I love them. I am lucky that a lot of my friends are great cooks, so we often swap recipes. I am exceedingly jealous of those who are 'natural' cooks and don't need a recipe. I am the opposite. Besides cooking, I like the theatre, music, gardening, trying to paint -- another thing that doesn't come naturally -- and meeting people. My DH was born in America and together we have two toy poodles -- Elliott & Connery -- a cat named NUC (passed away March 2009) -- four chickens and a few koy fish. DH is GRADUALLY taking an interest in my vegetable garden - one can only live in hope::))
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