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Drunken Squab

Makes: 4 servings

Ingredients:

For the Marinade:
1/4 cup dry sherry or Chinese rice wine
2 tsps. sesame oil
2 tsps. sesame oil
1 tsp. salt
1 tsp. salt
2 squabs

For the Sauce:
2 cups water
1 Tbsp. oyster sauce
2 tsps. gingerjuice
1 tsp. dark soy sauce
1 tsp. sugar
4 slices fresh ginger, lightly crushed
3 green onions, cut into 2-inch pieces
1 Tbsp. dried wolfberries
1 small piece ginseng
3 Tbsps. cooking oil
1/2 cup Chinese rice wine

Cooking:

1. Combine marinade ingredients (1/4 cup rice wine, sesame oil, salt) in a bowl. Add squab and turn to coat. Refrigerate for 1 hour. Combine sauce ingredients (all but remaining rice wine and 1/2 cup cooking oil) in another bowl and set aside

2. Lift squab from marinade and pat dry with paper towels. Place a wok over medium-high heat until hot. Add oil, swirling to coat sides. Add squab and cook, turning, until browned on each side, 4 to 6 minutes total. Add cooking liquid. Bring to a boil; reduce heat, cover, and simmer until squabs are tender, about 45 minutes.

3. Remove squab from cooking liquid, let cool, then place in a plastic bag. Add wine and seal bag. Refrigerate overnight, turning bag occasionally.

4. To serve, cut the squab into bite-size pieces. Serve cold as an appetizer.

Adapted from Martin Yan’s Entertaining At Home (Wan Li Book Co. Ltd)
Copyright Yan Can Cook Group 2005