Ingredients
8 quails, 8 g (about 1/4 oz) Chinese caterpillar fungus (cordyceps), 300 g (about 1 1/4 cups) chicken broth.
Seasonings
10 g ginger, 10 g scallions, 3 g white pepper, and 3 g salt.
Instructions
1. Remove any dust from the cordyceps and rinse them in warm water; slaughter the quails, remove the feathers, innards, head, and claws, then wash and drain them, blanch in boiling water, remove, and let cool.
2. Wash and slice the ginger, wash and cut the scallions into sections; place 1-4 cordyceps flowers inside each quail, then tie each one tightly with string, place them in a bowl, add scallions, ginger, ground white pepper, and salt, pour in chicken broth, seal the bowl with oiled paper, steam in a steamer for about 40 minutes, remove, and discard the paper. The quail meat is tender and soft, with a savory and fresh flavor, and this dish nourishes the lungs and kidneys, strengthening muscles and bones.