You are here

Deep Fried Steamed Aromatic Squab

admin's picture
Just the aroma of this Deep Fried Steamed Aromatic Squab will transport you all the way to China. If you are planning a home cooked Chinese dinner, you can very well have this Deep Fried Steamed Aromatic Squab in your menu. Delicious indeed!
Ingredients
  Dried bean curd stick 1
  Squabs 3
  Fresh ginger root slices 2
  Soy sauce 2 Tablespoon
  Sherry 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Cloves 2
  Star anise 1
  Cinnamon 1 Inch
  Bamboo shoots 1⁄4 Cup (4 tbs)
  Scallion stalks 2
  Cornstarch 1 Tablespoon
  Stock 1⁄4 Cup (4 tbs)
  Oil 2 Tablespoon
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 1- by 2-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
6. Meanwhile slice bamboo shoots and soaked bean curd. Cut remaining scallion 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

Recipe Summary

Cuisine: 
Chinese
Method: 
Steamed

Rate It

Your rating: None
4.40625
Average: 4.4 (16 votes)