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Deep-fried Steamed Aromatic Squab

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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)
----------------------------------------------
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


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