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Quail Eggs & Cornish Hen on Vegetables

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Descriptions

The arrival of Spring with warmer temperatures and brighter colors is complemented with an appetizing, creative dish. Cornish hen meat is known for its tenderness and pairs well with the precious-looking quail eggs. The Choy-sum vegetable represents the ground and the blossom-shaped carrot slices are visually pleasing. This is also a dish that is balanced in nutrition.

Ingredients

Marinade:
  • Sugar1/2 tsp
  • Salt1/3 tsp
  • Ginger Wine1.5 tsp
  • Cornstarch1 tsp
Spices / Sauces:
  • Sugar1/2 tsp
  • Salt1/3 tsp
  • Oyster Sauce1 tbsp
  • Dark Soy Sauce1 tsp
  • Water2 tbsp
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Directions

  • Steam quail eggs until fully cooked. Keep aside until cool down and remove the shell. Coat them with beaten eggs, roll them in flour, and pan-fry until golden.
  • Cut off Cornish Hen meat, wipe dry and shred. Marinate for 15 minutes.
  • Scald the Choy-sum in boiling water and position on a plate. Peel the carrot and cut into thin slices. Rinse the scallion and cut into pieces. Peel the garlic and cut into pieces.
  • Heat oil, put in garlic slices and sauté chicken. Stir in carrot slices, then add scallion pieces and seasoning. In the end, add in quail eggs and mix well. Place onto the scalded Choy-sum and dish up.