Five Spice Squab And Mushrooms Recipe
Ingredients
| Squabs | 2 , quartered | |
| Soy sauce | 3 Tablespoon | |
| Garlic | 1 Clove (5gm), minced | |
| Oil | 2 Tablespoon | |
| Ham | 1/2 Cup (16 tbs), smoked | |
| Salt | 1 Teaspoon | |
| Spice mixture | 1/2 Teaspoon | |
| Sherry | 2 Tablespoon | |
| 1 teaspoon minced ginger root | ||
| Boiling water | 1 1/2 Cup (16 tbs) | |
| 3/4 pound small mushrooms or 1 can mushrooms | ||
| 1/2 cup canned small green peas, heated | ||
Directions
Wash and dry the squabs; rub with 2 tablespoons soy sauce and the garlic.
Heat the oil in a deep skillet; brown the squabs in it.
Add the ham, salt, spices, sherry, ginger, the remaining soy sauce, and the water.
Cover and cook over low heat 30 minutes.
Add the mushrooms and cook 30 minutes longer.
Garnish with the peas.
Heat the oil in a deep skillet; brown the squabs in it.
Add the ham, salt, spices, sherry, ginger, the remaining soy sauce, and the water.
Cover and cook over low heat 30 minutes.
Add the mushrooms and cook 30 minutes longer.
Garnish with the peas.
Chef
