Ingredients

• 1/2 cup maple syrup
• 1 stalk celery, diced
• 1 medium carrot, diced
• 1 medium Spanish onion, diced
• 1 tablespoon fresh ginger, minced
• 1 tablespoon garlic, minced
• 1/4 cup coriander, chopped
• 1 teaspoon crushed black peppercorns
• 1 tablespoon dry sherry or Marsala
• 1 tablespoon sesame oil
• 4 tablespoons soy sauce
• 3 quail, deboned
• Peanut oil for deep frying
• 1 1/2 cups chicken stock
• 1 bulbs shallots, cut in thin rings
• 1 teaspoon fresh ginger, finely julienned
• 1 cup black tree ear mushrooms, or wild, finely sliced
• 1/2 cup Shiitake mushrooms, finely sliced
• 1/2 roasted red bell pepper, julienned
• 1/2 cup tomato con casse (tomatoes peeled, seeded and chopped)
• 2 pieces hot red Thai chilis or any Mexican chili
• 1 teaspoon sugar
• 1/2 tablespoon Parmesan, preferably Reggiano, grated
• 2 whole eggs
• 1 teaspoon sesame oil
• Balsamic vinegar, good quality
• Chives, minced, for garnish
• Coriander, chopped, for garnish
• Pinch white pepper

Instructions

1. Combine all the marinade ingredients in a bowl. Add quail and refrigerate for 2 days. Remove quail from marinade and pat dry. Heat peanut oil over medium heat and deep fry for 8 minutes, or until outside is brown and crispy. Remove from oil. Drain and cut quail into pieces and set aside.
2. To make soup: Combine all ingredients, (except cheese, eggs, sesame oil and garnish) in a heavy bottomed pot and bring to a boil. Cover and simmer for 8 to 10 minutes. Bring back to a boil. Whip together Parmesan cheese and eggs, and drop into soup along with quail. Gently stir.
3. Garnish with sesame oil, vinegar and herbs.