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Squab Soup

Flavors.of.Asia's picture
Ingredients
  Chinese mushrooms 6
  Winter melon meat/Squash 1 Pound
  Salt 2 Teaspoon
  Oil 3 Tablespoon
  Squabs 2 , quartered
  Soy sauce 2 Tablespoon
  Sliced ginger root 2 Tablespoon
  Scallions 4 , sliced
  Dry sherry 2 Tablespoon
  Sugar 1 Teaspoon
  Water 2 Quart
Directions

Wash the mushrooms and soak in cold water for 10 minutes.
Drain and slice.
Cut the melon or squash in 1/2-inch cubes and sprinkle with the salt.
Heat 1 tablespoon oil in a frying pan and fry the melon in it for 3 minutes.
Transfer to a deep saucepan.
Rub the squabs with the soy sauce.
Heat remaining oil in the frying pan and brown the squabs in it.
Add to the melon with the ginger, scallions, sherry, sugar, and water.
Cover and cook over very low heat 1 1/4 hours.
Cut the meat from the squabs and serve in the soup.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Ingredient: 
Mushroom
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
95 Minutes
Ready In: 
0 Minutes
Servings: 
6

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