4 Squab
2 t.Vegetable Oil
2 T. Hoisin Sauce
Vegetables
1 T. Olive Oil
1 T. Sesame Oil
2 c. Sui Choi, shredded
3/4 c. Carrots, matchstick cut
1 c. Leeks, sliced
1 c. Sweet Red Pepper, julienned
1 c. Asparagus Stalks, sliced diagonally
3/4 c. Snow Pea Pods, 1/2” crosswise slices
1 c. Bean Sprouts
1 t. Fresh Ginger Root, grated
1 t. Garlic, minced
1 t. Fresh Cilanto, minced
1/4 c. Ham, julienned
Sauce
2 c. Chicken Stock
2 t. Cornstarch, dissolved in cold water
2 c. cooked Wild Rice (1/2 c. day)
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Squab Preparation
Remove legs and breast meat of Squabs. (Use remaining wings and
carcass elsewhere.) Remove tendons from legs of Squab. Season
with salt and pepper. Sear breast meat & legs in 2 teaspoons hot
oil and cook on high heat until the skin is golden brown.
Complete cooking in preheated oven at 450 degrees F for about 10
minutes for the breasts and 15 minutes for the legs. Remove from
oven; brush with the Hoi Sin sauce and keep warm.
Vegetable Preparation
Heat olive oil in frypan or wok. Stir-fry vegetables beginning
with cabbage about 2 minutes over medium heat. Remove all to
heated container and keep warm. Add more olive oil and sesame
oil to the frypan or wok after removing the the vegetables, if
needed. Stir-fry ginger, garlic, cilantro and ham for about 2
minutes on high. Remove to container with vegetables.
Sauce Preparation
Pour chicken stock into frypan; heat to boiling and boil about 2
minutes. Stir in cornstarch and cook until thickened and
transparent. Add cooked rice and stir until heated through. Then
add cooked vegetable mixture.
Serving Tips & Suggestions
Mound rice mixture in center of serving plate and arrange pieces
of Squab attractively. Garnish with sprigs of cilantro and
carrot slices Serves 4
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