Deep Fried Steamed Aromatic Squab Recipe
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
| 1 stick dried bean curd | ||
| 2 or 3 squabs | ||
| Oil for deep frying | ||
| Root ginger slice | 2 | |
| 1 scallion stalk | ||
| Soy sauce | 2 Tablespoon | |
| Sherry | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| 2 cloves star anise | ||
| Cinnamon stick | 1 Inch | |
| Bamboo shoots | 1/4 Cup (16 tbs) | |
| 2 scallion stalks | ||
| Cornstarch | 1 Tablespoon | |
| Stock | 1/4 Cup (16 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
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
Chef
