Mandarin Style Squab
|Frying oil||2 Cup (32 tbs) (For Deep Frying)|
|Mushrooms||10 , soaked and halved|
|Chestnuts||10 , shelled and blanched|
|Jujubes||6 , peeled and halved|
|Water chestnuts||6 , peeled and halved|
|Soy sauce||1 Tablespoon|
|Sherry||1 Cup (16 tbs)|
|Boiling chicken stock||1 1⁄2 Cup (24 tbs)|
Heat a deep pan and fill up to 2 inches of oil and when it is very hot, lower the squabs into it and fry for 2 minutes or until they are golden brown.
Remove from the oil and rinse them in cold water.
Place squabs in a casserole and add the mushrooms, chestnuts, jujubes, water chestnuts, sugar, ginger, soy sauce, sherry, salt and chicken stock.
Preheat the oven to 350 degrees and cook the casserole from about 35 to 45 minutes or until the meat is ready to fall apart at the touch of a chopstick.
Serve in the casserole.