| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Appetizers, Main dish, Oriental, Poultry |
2 |
Servings |
INGREDIENTS
| 2 |
|
Squabs, 1 lb each |
| 2 |
T |
Peanut oil |
| 2 |
|
Garlic cloves, minced |
| 10 |
|
Fresh water chestnuts |
|
|
peeled and minced |
| 1/2 |
c |
Minced bamboo shoots |
| 6 |
|
Chinese black mushrooms |
|
|
soaked squeezed dry |
|
|
and minced |
| 4 |
|
Scallions, minced |
| 6 |
|
Dried oysters, optional |
|
|
and minced OR |
| 4 |
|
duck liver sausages |
|
|
minced |
| 1/2 |
t |
Minced fresh ginger root |
| 1/2 |
c |
Chicken broth |
|
|
reduced with squab bones |
| 1 |
t |
Sugar |
| 2 |
T |
Light soy sauce |
| 2 |
T |
Chinese rice wine |
|
|
or dry sherry |
| 1 |
T |
Oyster sauce |
| 1 |
t |
Cornstarch, dissolved in |
| 1 |
T |
Chicken broth, cold |
| 2 |
|
Heads bibb lettuce |
|
|
or iceberg lettuce |
|
|
leaves carefully |
|
|
separated |
|
|
into lettuce cups |
INSTRUCTIONS
This is frequently served at special occasions in Chinese restaurants.
Presented as an appetizer, it will serve 6. USING A THIN CLEAVER, cut
away the wings and thigh joints and pull off the skin, cutting it
where necessary. Set the skin aside. Bone the breasts. Scrape all the
meat you can from the bone. Neatness does not count! To remove the leg
meat, make a slit the length of the leg to the bone. Pull the meat
away, cutting it off the bone where necessary. Remove the small but
tough tendon from each leg. Bone the second squab, then add the bones,
feet, heads and wings to 1 cup chicken broth and reduce the liquid to
1/2 cup. With 2 cleavers, start chopping the meat, until finely
minced. Set aside. Thinly slice the squab skin. Stir-fry the skin in a
little oil to render the fat and crisp the skin. This takes about 10
minutes. As the skin browns, move it up the side of the wok. Set the
crisped skin aside. The preceding steps can be done up to 8 hours in
advance. Keep the minced squab refrigerated if it must stand longer
than 1 hour. Stir-fry the squab in the oil with the garlic over high
heat until is is browned lightly. Add the remaining minced
ingredients, mix them well and add the reduced chicken broth, sugar,
soy sauce, rice wine or sherry and oyster sauce. Bring the mixture to
a boil and stir in the cornstarch dissolved in broth. Stir in the
crisped skin and transfer the mixture to a serving plate. Serve the
dish surrounded by lettuce cups. Each diner wraps some of the squab
mixture in a lettuce cup. From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini
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