Quail Eggs in Brown Sauce

Name: Quail Eggs in Brown Sauce (Hung p’a ch’un tan)
Cuisine: Chinese
Ingredients: 2 dozen quail eggs; 1 teaspoon sugar; 20 straw mushrooms (or canned, small fragrant mushrooms); 20 straw mushrooms (or canned, small fragrant mushrooms); 1 teaspoon salt; 20 pieces baby bok choy; 4 cups oil; 1 tablespoon cornstarch (make paste); 1 tablespoon cornstarch (make paste); ½ carrot; 1 tablespoon cold water; 2 tablespoons soy sauce; ½ cup soup stock; 2 tablespoons flour; 1 teaspoon sesame oil

Hung p’a ch’un tan

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

2 dozen quail eggs
1 teaspoon sugar
20 straw mushrooms (or canned, small

Asia
Taiwan
Kiangsu
Main course
Vegetarian

Method

Put the quail eggs in a bowl. Cover the eggs with cold water. Place into steamer and steam about 10 minutes. Put the eggs in cold water. After 5 minutes remove the shell. Marinate the shelled eggs with soy sauce for about 2 minutes, turn the eggs frequently, coat with flour. Deep fry the eggs until golden brown.
Cook the baby bok choy in boiling water. Plunge i