Free Recipe Deep-Fried Steamed Aromatic Squab
Recipe Type: Free Poultry Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 4
Ingredients for Deep-Fried Steamed Aromatic Squab Recipe
1 Stick dried bean curd
2 Or
Oil for deep-frying
2 sl Fresh ginger root
1 Scallion stalk
2 tb Soy sauce
2 tb Sherry
2 Cloves star anise
1 Piece (1-inch) cinnamon
-stick
1/4 c Bamboo shoots
2 Scallion stalks
1 tb Cornstarch
1/4 c Stock
2 tb Oil
1/2 ts Salt
Deep-Fried Steamed Aromatic Squab Preparation
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 1×2-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 (see page How-to Section ). 6. Meanwhile slice bamboo shoots and soaked bean curd. Cut remaining scalliom 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 and serve. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen’s MM Recipe Archive, .
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