Quail Eggs With White Fungi Recipe

Ingredients Edible White Fungi - 20 grams Wolfberry (qi zi) - 18 grams Quail eggs - 6 piece Chicken stock - ¾ cup

Sauce Ingredients

• Light soy sauce - 1 teaspoon

• Cornstarch solution - 2 tablespoons

• Sesame oil - few drops

• Sugar and salt to taste

Method

• Boil quail eggs to cook and remove shell.

• Soak qi zi in boil water for a while, drain and set aside.

• Soak white fungi until it become soft then cut into small pieces. Parboil for 2 minutes then drain well. Add in qi zi, chicken stock and stew for 1½ hours.

• Heat up 1 teaspoon of cooking oil in a wok, sauté ginger to fragrant and discard.

• Add white fungi and quail eggs, stir well and add in sauce ingredients. Bring to boil and dish up to serve.

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