Clear Quail Soup with Soft Egg

Ingredients (for 4):

• Chicken bones - 1
• Mixed vegetable - 75 g
• Cloves - 4 
• Bay leaf - 3
• Black pepper corns - 6 
• Tomato wedges - 60 g
• Parsley sprigs - 2
• Tarragon - 1.5 tsp
• Egg white - 2 
• Water - 1 litre
• Celery shredded - 30 g
• Leek shredded - 15 g
• Carrot shredded - 60 g
• Poached quail egg - 4

Procedures:

1. Clean the chicken bones and break into smaller pieces. Then put into the pot.

2. Mix the vegetables and other ingredients, then add to the pot.

3. Add water and egg white to boil for 2 hours.

4. Sieve and filter through a clean cloth, then season with salt and white pepper powder.

5. Blanch the celery, leek and carrot shreds.

6. Poach the quail eggs.

7. Serve with the vegetable shreds on the bottom, put the quail egg on top, then pour in the boiling soup.