Our son shares an hilarious philosophical exchange with a colleague:
Me: As long as you learn from your mistakes then it’s fine. I mean if you keep making the same mistakes even though you fess up to them, you know…that’s….
Him: Well technically, that’s an idiot. If you can’t learn, you’re an idiot.
Me: Actually, yeah.
So, the very first thing I looked for when I went shopping in France was quail eggs. The brand of eggs I’ve found here so far don’t seem to be quite fresh and I’ve sashayed in and out of France, at least two times, without remembering to get some. But I can learn🙂
I wanted to make tea eggs but I didn’t have any loose tea. Cruising the shelves of the pantry, I found some eye catching tea bags that I decided to tear open and use. I wonder where my husband found these? Of course my tea eggs won’t be correctly ready until tomorrow but they were fine with the chicken and spinach today🙂 For the quail eggs, find the recipe here https://cookinginsens.wordpress.com/2012/07/06/two-for-tea-green-tea-soba-noodles-and-gunpowder-tea-quail-eggs/. Use whatever kind of tea you want.
I love spinach and most green vegetables! I could probably become a vegetarian, that is, if meat didn’t exist😀
Hoisin Chicken with Spinach Stir Fry
3 boned and skinned chicken breasts, sliced
2 tbsp hoisin sauce
2 tbsp sake
1 tbsp honey
1 tbsp soy sauce
1 tsp sesame oil
1 tsp five spice powder
3 tbsp peanut oil
1 small onion, halved and sliced thin
3 garlic cloves, slivered
1 inch fresh ginger, slivered
1/4 tsp chili paste
1/2 tsp salt
1 bag baby spinach
1/4 tsp sugar
1/4 tsp sesame oil
Make a marinade for the chicken by mixing the hoisin, sake, honey, soy sauce, 1 tsp sesame oil and the five spice powder together. Marinate for at least 2 hours then drain, reserving the marinade.
Heat 2 tbsp of the peanut oil in a wok and add the onion, garlic, ginger, paste and salt. Stir fry until the onions are wilted and golden brown. Add the spinach and stir fry until just wilted, then remove from the flame and add the sugar and 1/4 tsp sesame oil. Remove the spinach from the wok and keep warm.
Add the remaining tablespoon of peanut oil to the wok and stir fry the chicken until cooked through. Add the reserved marinade and simmer for about 3 minutes. Serve with the spinach, tea quail eggs and, if desired, cooked rice or noodles.