Yan-Kit So

Lu Flavours 2nd Spread

Preparation info
    • Difficulty

      Easy

Appears in
top 1000Classic Food of China
Classic Food of China

By Yan-Kit So

Published 1992

  • About

Ingredients

  • 12–48 quail eggs
  • 12 well-plucked quails
  • the master stock with the bag of mixed spices and other seasoning solids

Method

  1. Put all the quail eggs in a saucepan and cover with plenty of cold water. Gradually bring to the boil, lower the heat and simmer, covered, for 3–4 minutes until they are cooked. Pour into a colander, refresh them under a cold tap, then soak them in plenty of cold water for 20 minutes or longer. This facilitates the peeling of the eggs later.
  2. Drain the eggs, the