Minced Squab B1
appetizers, chinese, poultry
2 tablespoon peanut oil
2 squabs, skinned, boned and finely; chopped
2 garlic cloves; minced
2 slice ginger; minced
8 fresh chinese mushrooms, washed, so; aked, and chopped fine
8 water chestnuts, skinned, washed, c; hopped fine.
1/4 cup virginia ham, chopped fine
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
1/2 teaspoon sugar
1/2 teaspoon salt
1 teaspoon sesame oil
1/2 cup chicken stock (homemade or canned)
2 stalks scallions; minced
2 teaspoon cornstarch, mixed with
2 teaspoon water
1/4 cup bamboo shoots, chopped fine
8 iceburg lettuce leaves
1 hoisin sauce (for individual garnis; h)
Heat the wok and add the oil. When the oil is very hot, add the squab, garlic, and ginger. Stir-fry for 2 minutes. Add the mushrooms, water chestnuts, bamboo shoots, and Virginia ham. Stir-fry for 1 minute. Add the soy sauce, oyster sauce, sugar, salt and sesame oil. Stir-fry for another minute. Add the chicken stock and cover for 2-1/2 minutes. Add the scallions. Thicken the mixture with the cornstarch blend. Mix thoroughly. To serve, spoon 2 tablespoons of the minced squab onto 1 lettuce leaf, top with 1 teaspoon Hoisin sauce, roll up like a tortilla, and eat with the fingers. (see part 2 for more)
Temperature(s): HOT, ROOM Effort: DIFFICULT Time: 00:45 Source: IMPERIAL PALACE Comments: CHINATOWN, SAN FRANCISCO Comments: WINE: GRGICH HILLS CHARDONNAY 81
Yield: 2 servings