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Braised Quail Eggs & Mushrooms - Thailand 1 Dollar Meals
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–+ servings

Braised Quail Eggs & Mushrooms

Adapted from an internet recipe.
Quail eggs and mushrooms, sounds good to me. This is Chinese in origin. Served as a side dish or a light main dish when served with steamed broccoli or cauliflower. I made this on 24 June 2018 and is perfect as written. Link to the shortcut is listed in the Notes section.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish, Side
Cuisine Chinese
Servings 4 servings

Ingredients
  

  • 24 hard boiled quail eggs, peeled, or canned, Shortcut
  • 1 tablespoon soy sauce
  • 1 spring onion, cut into 1 inch pieces, green and white
  • 2 cups fresh baby button mushrooms, or canned
  • cooking oil, for frying and sauteing

For the Sauce

  • 1½ tablespoons soy sauce
  • 1 cup chicken stock, fresh or from powder
  • ½ teaspoon sugar
  • black pepper, as desired

For the Thickener

  • 1 tablespoon cornstarch
  • 1 tablespoon water

Instructions
 

  • If using fresh hard boiled quail eggs, peel those and place in a shallow bowl. If using canned canned eggs, drain, rinse, and place in a bowl. Add the 1 tablespoon of soy sauce and mix together. Set aside and marinate for 15 minutes.
  • If using canned mushrooms, drain and rinse those, and set them aside. If using fresh mushrooms, steam those to precook them, then set those aside.
  • In a bowl, mix together the sauce ingredients, and in a measuring cup, mix together the thickening ingredients.
  • Heat a wok or large pan with about ½ inch of cooking oil, while the oil is heating, take a toothpick and poke each egg a few times through the white into the yolk. The reason for this is you are going to fry the eggs in hot oil, the pricks from the toothpick should reduce the chances of an egg bursting. When the oil is hot, add the eggs and fry for a few minutes, stirring them as well until starting to brown up. Remove the eggs and drain.
  • Pour out the oil from the wok or pan, and return 2 tablespoons of oil back to the pan, heat and when hot, saute the spring onion until fragrant.
  • Add the mushrooms and the sauce to the pan and stir fry for 2-3 minutes.
  • Stir in the thickener then the eggs. Stir to mix together and cook until the sauce thickens. Remove from heat.
  • Serve as is as a side dish or serve with steamed vegetables for the light main dish.

Notes

Low cost as a light main dish.
Shortcut: Perfect Hard Boiled Quail Eggs.