Liver and Quail Eggs Soup

Name: Liver and Quail Eggs Soup (Yun p’ing kan kao t’ang)
Cuisine: Chinese
Ingredients: 1 teaspoon chicken grease (optional); 2 tablespoons chopped ham; 12 cilantro leaves; 4 cups chicken soup; 12 green pea pod tips; 1 teaspoon salt; ⅙ teaspoon black pepper; ⅛ teaspoon MSG; 12 quail eggs; 1-½ cup cold chicken soup; 1 green onion; 2 slices ginger; ½ tablespoon wine; 8 oz. chicken liver

Yun p’ing kan kao t’ang

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

8 oz. chicken liver
1-½ cup cold chicken soup
1 green

Asia
Taiwan
Sichuan
Shengtu
Chungking
Soup
Gluten-free

Method

Smash (or grind) chicken liver and chop into a very fine paste. Put into big bowl, and add chicken soup, crushed ginger, green onion, wine, salt, black pepper and MSG. Mix well.
Beat 4 eggs in another bowl (remove 2 egg yolks before beating). Add in chicken liver paste. Mix with chopsticks and strain twice with a fine strainer. Pour into a shallow bowl, steam f