Deep-fried steamed aromatic squab

Yield: 4 Servings

Measure Ingredient
1 \N Stick dried bean curd
2 \N Or
\N \N Oil for deep-frying
2 slices Fresh ginger root
1 \N Scallion stalk
2 tablespoons Soy sauce
2 tablespoons Sherry
2 \N Cloves star anise
1 \N Piece (1-inch) cinnamon stick
¼ cup Bamboo shoots
2 \N Scallion stalks
1 tablespoon Cornstarch
¼ cup Stock
2 tablespoons Oil
½ teaspoon Salt

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, .

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