DEEP-FRIED STEAMED AROMATIC SQUAB

Deep-Fried Steamed Aromatic Squab image

Number Of Ingredients 15

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1 stick , dried bean curd
2 or 3 squab
oil for deep-frying
2 slices fresh ginger root
1 stalk scallion
2 tablespoons soy sauce
2 tablespoons sherry
2 cloves star anise
1 stick cinnamon, 1-inch piece
1/4 cup bamboo shoots
2 stalks scallion
1 tablespoon cornstarch
1/4 cup Stock, Chicken or favorite stock
2 tablespoons oils
1/2 teaspoon salt

Steps:

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 1- by 2-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 HOW-TO, _Steaming). 6. Meanwhile slice bamboo shoots and soaked bean curd. Cut remaining scallion 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. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves