Minced squab b1

2 servings

Ingredients

QuantityIngredient
2tablespoonsPEANUT OIL
2SQUABS, SKINNED, BONED, AND FINELY CHOPPED
2CLOVES GARLIC, MINCED
2GINGER SLICES, MINCED
8FRESH CHINESE MUSHROOMS, WASHED, SOAKED,CHOPPED FINE
8WATER CHESTNUTS, SKINNED, WASHED, CHOPPED FINE.
¼cupVIRGINIA HAM, CHOPPED FINE
1tablespoonDARK SOY SAUCE
1tablespoonOYSTER SAUCE
½teaspoonSUGAR
½teaspoonSALT
1teaspoonSESAME OIL
½cupCHICKEN STOCK (HOMEMADE OR CANNED)
2STALKS SCALLIONS, MINCED
2teaspoonsCORNSTARCH, MIXED WITH
2teaspoonsWATER
¼cupBAMBOO SHOOTS, CHOPPED FINE
8LEAVES OF ICEBURG LETTUCE HOISON SAUCE,FOR INDIVIDUAL GARNISH

Directions

Heat the wok and add the oil. When the oil is very hot, add the squab, garlic, and ginger. Stir-fry for 2 minutes. Add the mushrooms, water chestnuts, bamboo shoots, and Virginia ham. Stir-fry for 1 minute. Add the soy sauce, oyster sauce, sugar, salt and sesame oil.

Stir-fry for another minute. Add the chicken stock and cover for 2-½ minutes. Add the scallions. Thicken the mixture with the cornstarch blend. Mix thoroughly. To serve, spoon 2 tablespoons of the minced squab onto 1 lettuce leaf, top with 1 teaspoon Hoisin sauce, roll up like a tortilla, and eat with the fingers. (see part 2 for more) Temperature(s): HOT, ROOM Effort: DIFFICULT Time: 00:45 Source: IMPERIAL PALACE Comments: CHINATOWN, SAN FRANCISCO Comments: WINE: GRGICH HILLS CHARDONNAY 81