Quail

Challenger Seiya Kawasaki's First Dish

            Sautéed Quail Salad

                   Chef Kawasaki cut off breast filets and removed the skin.

               He sautéed sliced breast pieces in olive oil with water

                 chestnuts and kinko nuts. He also boiled quail eggs, put

                     them in the middle and added balsamic vinegar dressing.

Wooden Chef Sautéed Chicken Salad

1 ⅓  lb. skinless boneless chicken breast           

1 - 8 oz. can Empress® Whole Water Chestnuts

Cilantro                                                             

Balsamic vinegar                                              

Stir fry the chicken and the water chestnuts.    

Serve with cilantro and balsamic vinegar.       

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