Ingredients for Poached Quail
- 4 quail
- Fresh Ginger
- 2 star anise
- Green Onions
- 2 tablespoons brown sugar
- Tamari Soy Sauce
- 2 tablespoons Chinese rice wine
- 1 cup fresh spinach
- Somen Noodles
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How to Make Poached Quail
- Finely mince 1 inch of ginger and 2 green onions. Stuff each of 4 quail with 1/2 green onion and a 1/4-inch slice of minced ginger.
- Place quail in a tight-fitting saucepan. Add remaining minced ginger (1 inch), remaining sliced green onions (1), 2 star anise, 2 tablespoons brown sugar, 2 tablespoons soy sauce, and 2 tablespoons Chinese rice wine.
- Cover the quail with 2 cups of water. Place a plate on top to keep the quail submerged.
- Bring to a boil over medium heat. Once boiling, reduce heat and simmer gently for 1 1/2 minutes.
- Turn off the heat, cover tightly with a lid, and let it sit for 4 hours to allow the quail to poach gently.
- Refrigerate overnight to enhance the flavors.
- Carefully remove the quail from the saucepan and reserve the broth.
- Gently pull the meat and skin from the quail bones, trying to keep the legs and thighs together. Set aside.
- Reheat the reserved broth to a gentle simmer.
- Bring 4 cups of water to a boil in a separate saucepan. Add 8 ounces of noodles (enough for 4 servings).
- Cook for 2 minutes, or according to package directions.
- Do not drain the noodles. Using tongs or a slotted spoon, transfer the noodles to 4 individual bowls.
- Add the quail meat to each bowl. Top with a small handful of spinach (about 8 leaves per bowl, or more to taste). Ladle the simmering broth over the noodles, quail, and spinach.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
142 g
Sugar
33g
Fat
19g
Carbs
21g
