This is a dish from Yunnan, in southern China, and it definitely has a Southeast Asian feel to it. Simmered chicken or quail, shredded, and served in a salad of rau ram, ginger, garlic and chiles, with a bit of lime and sesame oil to liven things up.
Prep time: PT20M
Cook time: PT120M
Rating
5 stars (3 reviews)
Keywords
herbs, quail, rau ram, salad
Ingredients
8 quail
1 quart chicken broth
1 leek, chopped
A 2-inch piece of ginger, smashed
2 star anise ((optional))
Salt
1 cup rau ram leaves
1/2 cup cilantro or mint, chopped
5 hot fresh chiles, such as Thai or pequin
2 cloves garlic, minced
2 tablespoons sesame oil
2 limes, zested and juiced
Categories
Appetizer
Main Course
Salad
Cuisine
Chinese
Steps
Put the quail into a soup pot and add the chicken broth, plus enough water to cover by about an inch. Bring to a gentle simmer, and skim off any froth. Add the remaining broth ingredients and simmer gently until the quails are tender, usually about 90 minutes to 2 hours.
Remove the quail and, when cool enough to handle, shred the meat and reserve. Strain the broth and reserve for another use. Discard the quail bones.
Add the shredded quail to the salad ingredients and serve either chilled or at room temperature.
Nutitrion
Serving Size: 1 serving
Calories: 552 kcal
Carbohydrates: 12 g
Protein: 49 g
Fat: 35 g
Saturated Fat: 9 g
Cholesterol: 166 mg
Sodium: 196 mg
Sugar: 2 g
Reviews
Thomas on 2020-06-25 (5 stars): Great herb and very versatile. Greatly used raw with lettuce, other herbs, dipping fish sauce and grilled meats.
