Chinese
Chinese - Jiangsu Su Cuisine
Braised Quail Eggs
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 500g quail eggs
- • 3 tbsp Shaoxing wine
- • 3 tbsp rock sugar
- • 2 tbsp light soy sauce
- • 1 tbsp dark soy sauce
- • 2 star anise
- • 1 cinnamon stick
- • 400ml water
Preparation Steps
1
Phase 1
Boil the quail eggs for 5 minutes, then cool and peel them.
2
Phase 2
Make shallow slits on each egg so the braise penetrates.
3
Phase 3
Simmer the eggs with wine, soy sauces, rock sugar, star anise, and cinnamon for 30 minutes.
4
Phase 4
Turn off the heat and leave the eggs to soak for 1 hour.
5
Phase 5
Reheat and reduce the sauce until the eggs are lacquered.
6
Phase 6
Serve the glossy eggs with the thickened sauce.