Yield: 4 Servings
|1 \N||Stick dried bean curd|
|\N \N||Oil for deep-frying|
|2 slices||Fresh ginger root|
|1 \N||Scallion stalk|
|2 tablespoons||Soy sauce|
|2 \N||Cloves star anise|
|1 \N||Piece (1-inch) cinnamon stick|
|¼ cup||Bamboo shoots|
|2 \N||Scallion stalks|
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, .