Mandarin Style Squab Recipe
This Manadarin Style Squab is a desire ! Enjoy this utterly delicious casserole of crisp brown fried squabs and vegetable ! Let me know if you like this Mandarin-style squab !
Ingredients
| 2 squabs enough oil for deep frying | ||
| 10 mushrooms, soaked and halved | ||
| 10 chestnuts, shelled and blanched | ||
| 6 jujubes, peeled and halved | ||
| 6 water chestnuts, peeled and halved | ||
| Sugar | 1 Teaspoon | |
| Ginger slice | 2 | |
| Soy sauce | 1 Tablespoon | |
| Sherry | 1 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Chicken stock | 1 1/2 Cup (16 tbs) | |
Directions
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.
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.
Chef
