| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 1 | Stick dried bean curd | |
| 2 | Or | |
| Oil for deep-frying | ||
| 2 | Fresh ginger root | |
| 1 | Scallion stalk | |
| 2 | T | Soy sauce |
| 2 | T | Sherry |
| 2 | Cloves star anise | |
| 1 | Piece, 1-inch cinnamon | |
| stick | ||
| 1/4 | c | Bamboo shoots |
| 2 | Scallion stalks | |
| 1 | T | Cornstarch |
| 1/4 | c | Stock |
| 2 | T | Oil |
| 1/2 | t | Salt |
INSTRUCTIONS
Soak dried bean curd. Wipe squabs with a damp cloth and dry well with paper toweling. Heat oil. Add squabs, one at a time, and deep-fry, turning and basting, until light golden. Drain on paper toweling. 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. Steam 30 minutes (see page "How-to Section"). Meanwhile slice bamboo shoots and soaked bean curd. Cut remaining scalliom stalks in 1-inch sections. Blend cornstarch and cold stock to a paste. Heat oil. Add bamboo shoots, bean curd and scallions. Stir-fry to cook through (3 to 4 minutes). 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, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 205
Calories From Fat: 98
Total Fat: 11.1g
Cholesterol: <1mg
Sodium: 827.2mg
Potassium: 104mg
Carbohydrates: 22.3g
Fiber: 2.8g
Sugar: <1g
Protein: 3.5g