Photo: Charles Deluvio
Estimated Nutrition (whole recipe, rough)
379
Calories
12g
Protein
6g
Fat
63g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Quail | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Quail eggs
- 3 cups water
- 1 cup soy sauce
- ½ cup sugar
- ¼ cup refined rice wine
- 6 cloves garlic
- 3 slices of fresh ginger
- 3 dried red chile peppers
Directions
1
Bring a pot of water to a boil . Add the quail eggs, and boil for about 10 minutes.
2
Carefully drain the eggs, and cool in cold water.
3
Peel the cooled eggs.
4
Combine the water, soy sauce, sugar, wine, garlic, and ginger in a saucepan. Bring to a boil.
5
Add the eggs to the pot, and simmer until the liquid is reduced by half.
6
Add the peppers, and cook just for 1–2 minutes.
Recipe sourced from
wikibooks