Quail Soup

As made by Iron Chef Sakai in the Quail Battle.

Quail Soup

Dried Scallop and Quail Puree


  • 1/2 cup dried scallops
  • 1 quail
  • 1 tablespoon salt
  • pepper
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 egg, lightly beaten


1. Soak the scallops in warm water for 20 mins., or until they soften. Drain & chop them roughly.

2. In a wok or med-size saucepan, combine the scallops, chicken, & broth. Bring them to a boil, add the salt & pepper, & let the soup boil for 1 min. Dissolve the cornstarch in the water & stir it into the soup. When it thickens slightly, turn off the heat & gently stir in the beaten egg.

3. Pour mixture into a blender and blend until pureed.

Consomme –


  • 1 kg (2 1/4 lbs) frozen chicken giblets
  • 2 litres (4 pt) 10 cups water
  • 2 tsp salt
  • 1 leek
  • 2 carrots
  • 2 sprigs celery tops
  • 2 sprigs parsley
  • 1 bay leaf
  • 2 small onions
  • 1 clove
  • 4 white peppercorns
  • 2 tbsp chopped chives


1. Remove giblets from wrapping and allow to thaw in a sieve placed over a bowl. Pour away any water that collects during the process.

2. Wash the giblets, put into a large saucepan with the water and salt. Bring to the boil. Turn down the heat so that the stock barely simmers. Skim off any scum that forms during the first 30 minutes.

3. Simmer gently for another hour, until the stock is reduced by half.

4. Meanwhile, wash the leek, removing the green part, and cut lengthwise into strips.

5. Scrape and wash the carrots and cut into rounds. Wash the celery tops and herbs, peel the onions and spike the bay leaf into it with the clove.

6. Add prepared vegetables and peppercorns to stock after it has simmered for the first hour and a half, cover the pan and simmer 30 minutes longer.

Quail Soup –

1. Mix dried scallop and quail puree with consomme.

2. Pour into individual serving cups or bowls.

3. Place bowls into a steamer for 20 minutes.

4. Garnish with finely chopped scallions and cilantro.

Recipes taken from http://alohaworld.com/ono/viewrecipe.php?id=1051202909&category=Seafood and http://www.cookitsimply.com/recipe-0010-014r58.html


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