Name: Deep-Fried Steamed Aromatic Squab
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

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Chinese	Poultry	4	Servings

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

INSTRUCTIONS

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, http://www.erols.com/hosey.

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