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Deep-Fried Steamed Aromatic Squab



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Deep-Fried Steamed Aromatic Squab

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

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.

Ingredients:

1 Stick dried bean curd
2 Or
Oil for deep-frying
2 sl Fresh ginger root
1 Scallion stalk
2 tb Soy sauce
2 tb Sherry
2 Cloves star anise
1 Piece (1-inch) cinnamon
-stick
1/4 c Bamboo shoots
2 Scallion stalks
1 tb Cornstarch
1/4 c Stock
2 tb Oil
1/2 ts Salt

Serves:

4 Servings

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