Poached Quail

• 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)

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.

quail, fresh ginger, anise, green onions, brown sugar, soy sauce, chinese wine, english spinach, somen noodles

Taken from www.food.com/recipe/poached-quail-336080 (may not work)