Hot and Sour Egg Drop Soup with Quail

• 1/2 cup maple syrup
• 1 stalk celery, diced
• 1 medium carrot, diced
• 1 medium Spanish onion, diced
• 1 tablespoon fresh ginger, minced
• 1 tablespoon garlic, minced
• 1/4 cup coriander, chopped
• 1 teaspoon crushed black peppercorns
• 1 tablespoon dry sherry or Marsala
• 1 tablespoon sesame oil
• 4 tablespoons soy sauce
• 3 quail, deboned
• Chinese Marinade (listed above
• Peanut oil
• 1 1/2 cups chicken stock
• 1 bulbs shallots, cut in thin rings
• 1 teaspoon fresh ginger, finely julienned
• 1 cup black tree ear mushrooms, or wild, finely sliced
• 1/2 cup Shiitake mushrooms, finely sliced
• 1/2 roasted red bell pepper, julienned
• 1/2 cup tomato con casse (tomatoes peeled, seeded and chopped)
• 2 pieces hot red Thai chilis
• 1 teaspoon sugar
• 1/2 tablespoon Parmesan
• 2 whole eggs
• 1 teaspoon sesame oil
• Balsamic vinegar
• Chives, minced
• Coriander, chopped
• Pinch white pepper

1. Combine all the marinade ingredients in a bowl.
2. Add quail and refrigerate for 2 days.
3. Remove quail from marinade and pat dry.
4. Heat peanut oil over medium heat and deep fry for 8 minutes, or until outside is brown and crispy.
5. Remove from oil.
6. Drain and cut quail into pieces and set aside.
7. To make soup: Combine all ingredients, (except cheese, eggs, sesame oil and garnish) in heavy bottomed pot and bring to a boil.
8. Cover and simmer for 8 to 10 minutes.
9. Bring back to a boil.
10. Whip together Parmesan cheese and eggs, and drop into soup along with quail.
11. Gently stir.
12. Garnish with sesame oil, vinegar and herbs.

maple syrup, celery, carrot, spanish onion, fresh ginger, garlic, coriander, black peppercorns, sherry, sesame oil, soy sauce, quail, chinese marinade, peanut oil, chicken stock, shallots, fresh ginger, black tree, shiitake mushrooms, red bell pepper, tomato con casse, hot red, sugar, parmesan, eggs, sesame oil, vinegar, chives, white pepper

Taken from www.foodnetwork.com/recipes/hot-and-sour-egg-drop-soup-with-quail-recipe2.html (may not work)