Braised Quail'S Eggs
|Light soy sauce||2 Tablespoon|
|Mangetout||225 Gram, trimmed|
|Carrots||2 , cut into thin strips|
|Sesame oil||1 Teaspoon|
|Chinese stock||300 Milliliter|
|Sunflower oil||2 Cup (32 tbs) (For Deep Frying)|
|Mushrooms||425 Gram (Drained)|
Put the quail's eggs in a bowl of cold water, place in a steamer and steam for 10 minutes.
Remove the eggs and plunge them into cold water for 5 minutes.
Shell the eggs, pour over the soy sauce and let marinate 20 minutes, turning frequently.
Reserve the marinade and use 1 tablespoon cornflour to coat each egg.
Mix the salt, sugar, sesame oil and remaining cornflour with the marinade to make a sauce.
Heat the oil in a pan until a cube of day-old bread browns in 30 seconds.
Deep-fry the eggs until golden, drain and set aside.
Pour off all but 2 tablespoons oil from the pan.
Stir-fry the mangetout and carrots with a little sauce for 1 1/2-2 minutes.
Remove and arrange around the edge of a dish.
Heat 2 more tablespoons of oil in the pan.
Stir-fry the mushrooms 30 seconds, add the eggs and remaining sauce and stir-fry until the saucce is smooth.
Pour the eggs and mushrooms in the centre of the vegetables.