Deep-fried steamed aromatic squab
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Stick dried bean curd | |
| 2 | Or | |
| Oil for deep-frying | ||
| 2 | slices | Fresh ginger root |
| 1 | Scallion stalk | |
| 2 | tablespoons | Soy sauce |
| 2 | tablespoons | Sherry |
| 2 | Cloves star anise | |
| 1 | Piece (1-inch) cinnamon stick | |
| ¼ | cup | Bamboo shoots |
| 2 | Scallion stalks | |
| 1 | tablespoon | Cornstarch |
| ¼ | cup | Stock |
| 2 | tablespoons | Oil |
| ½ | teaspoon | Salt |
Directions
1. Soak dried bean curd.
2. Wipe squabs with a damp cloth and dry well with paper toweling.
3. Heat oil. Add squabs, one at a time, and deep-fry, turning and basting, until light golden. Drain on paper toweling.
4. With a cleaver, chop squabs, bones and all, in 1x2-inch pieces. Transfer to a heatproof bowl. Slice ginger root, mince scallion; and add, along with soy sauce, sherry, star anise and cinnamon stick.
5. Steam 30 minutes (see page "How-to Section").
6. Meanwhile slice bamboo shoots and soaked bean curd. Cut remaining scalliom stalks in 1-inch sections. Blend cornstarch and cold stock to a paste.
7. Heat oil. Add bamboo shoots, bean curd and scallions. Stir-fry to cook through (3 to 4 minutes).
8. Stir in salt. Then stir in cornstarch paste to thicken. Pour over squabs in their steaming bowl and serve.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .