Recipe - Deep-Fried Steamed Aromatic Squab

1 Stick dried bean curd
2 Or
Oil for deepfrying
2 sl Fresh ginger root
1 Scallion stalk
2 tablespoon Soy sauce
2 tablespoon Sherry
2 Cloves star anise
1 Piece (1inch) cinnamon
stick
One fourth cup Bamboo shoots
2 Scallion stalks
1 tablespoon Cornstarch
One fourth cup Stock
2 tablespoon Oil
One half teaspoon Salt

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 deepfry, turning and basting,
until light golden. Drain on paper toweling.

4. With a cleaver, chop squabs, bones and all, in 1x2inch 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 (see page "Howto Section").

6. Meanwhile slice bamboo shoots and soaked bean curd. Cut remaining
scalliom stalks in 1inch sections. Blend cornstarch and cold stock to a
paste.

7. Heat oil. Add bamboo shoots, bean curd and scallions. Stirfry 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 and serve.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.