Poached Quail

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• Servings: 4
• 4 quail
• 1/4 cup fresh ginger, sliced, 10cm piece
• 5 star anise
• 7 green onions
• 2 tablespoons brown sugar
• 1/2 cup tamari soy sauce
• 1/2 cup chinese wine, 125mil
• 1 bunch of small english spinach
• 270 g somen noodles (or noodles of your choice)

Recipe

• 1 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.
• 2 drain quail – reserve broth.
• 3 pull meat and skin off quail – try and keep the tiny legs and thighs together – more for aesthetic purposes than anything else.
• 4 re-heat broth to bubbling.
• 5 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.
• 6 preparation time does not include refrigeration overnight.