Recipes
Quail Egg Pork Knuckle and Ginger Stew
Quail Egg Pork Knuckle and Ginger Stew
Recipe Details
by Nutritionist - Tszyan Ko
Ingredients
General Ingredients
Step by Step Instructions
Step 1
Skin and chop the ginger. Slightly smash with a knife.
Step 2
Heat a pan on low heat and sear the ginger. Add some oil and sauté the ginger until fragrant. Season with some salt.
Step 3
Place the ginger into a clay pot. Add the sweetened black rice vinegar and bring to boil on medium heat. Reduce to low heat and cook for 30 minutes. Rest in a cool and dry place for 1 week. (Soak for at least 3 weeks. Bring to boil once every week to prevent going bad)
Step 4
(Add pork knuckles 1 day before serving) In a pot of water, add pork knuckles. Bring to boil and cook for 20 minutes. Drain and remove the hair.
Step 5
Bring the ginger vinegar to boil on high heat. Add pork knuckles and black rice vinegar. Bring to boil again and reduce to low heat. Cook for 1.5 hours until tender.
Step 6
In a pot of water, add quail eggs and bring to boil on medium heat. Reduce to low heat and cook for 5 minutes. Remove from heat and sit for 5 minutes. Transfer to water to cool down and shell.
Step 7
Add the quail eggs into the ginger vinegar. Bring to boil on high heat. Remove from heat and sit for 3 hours. Ready to serve.
Ingredients
General Ingredients
by Nutritionist - Tszyan Ko
Step by Step Instructions
Step 1
Skin and chop the ginger. Slightly smash with a knife.
Step 2
Heat a pan on low heat and sear the ginger. Add some oil and sauté the ginger until fragrant. Season with some salt.
Step 3
Place the ginger into a clay pot. Add the sweetened black rice vinegar and bring to boil on medium heat. Reduce to low heat and cook for 30 minutes. Rest in a cool and dry place for 1 week. (Soak for at least 3 weeks. Bring to boil once every week to prevent going bad)
Step 4
(Add pork knuckles 1 day before serving) In a pot of water, add pork knuckles. Bring to boil and cook for 20 minutes. Drain and remove the hair.
Step 5
Bring the ginger vinegar to boil on high heat. Add pork knuckles and black rice vinegar. Bring to boil again and reduce to low heat. Cook for 1.5 hours until tender.
Step 6
In a pot of water, add quail eggs and bring to boil on medium heat. Reduce to low heat and cook for 5 minutes. Remove from heat and sit for 5 minutes. Transfer to water to cool down and shell.
Step 7
Add the quail eggs into the ginger vinegar. Bring to boil on high heat. Remove from heat and sit for 3 hours. Ready to serve.