For a truly exotic side recipe try this quail and chinese egg salad.
- Place eggs in a pan of cold water. Bring to the boil. Reduce heat to low and simmer for 12 minutes. Drain and cool slightly. Tap eggs all around to crack the shell, but do not remove.
- Place eggs, salt, 80ml (1/3 cup) light soy and 80ml (1/3 cup) dark soy in the saucepan with 4 star anise and the tea leaves. Cover eggs with cold water. Bring to the boil. Reduce heat to low and simmer for 2 hours (top up with water if necessary). Cool, then place mixture into a bowl. Refrigerate for at least 8 hours.
- Place remaining soy and star anise, the sugar, turmeric, ginger, garlic, wine and 1 litre of water in a pan. Bring to the boil, then reduce heat to low and simmer for 1 hour. Add quail, return to the boil then remove from heat and cool in liquid. (Quail and eggs can be prepared to this stage the day before). When nearly ready to serve, peel the eggs, discard shells and keep refrigerated.
- To make dressing, place palm sugar and 1/4 cup water in a small saucepan over medium heat, stirring to dissolve sugar. Increase the heat to high and cook until reduced by half, then set aside to cool. Add the remaining dressing ingredients and whisk to combine. Preheat the oven to 200°C. Bring quail to room temperature and toss with the shiitake in the oil. Transfer quail to a roasting tray and cook in oven for 5 minutes until golden. Set aside to rest. Roast shiitake in oven for 2 minutes. Place salad in a bowl. Carve each quail into 4 joints, add to the salad and toss through dressing. Divide among plates or pile onto a platter. Top with eggs.
You may need it
Food Storage Container Set
Food Storage Container Set
Cutting Board Set