Title: Minced Squab B1
Categories: Poultry Chinese Appetizer
Yield: 2 Servings
| 2 | tb | PEANUT OIL |
| 2 | | SQUABS, SKINNED, BONED, AND FINELY CHOPPED |
| 2 | | CLOVES GARLIC, MINCED |
| 2 | | GINGER SLICES, MINCED |
| 8 | | FRESH CHINESE MUSHROOMS, WASHED, SOAKED,CHOPPED FINE |
| 8 | | WATER CHESTNUTS, SKINNED, WASHED, CHOPPED FINE. |
| 1/4 | c | VIRGINIA HAM, CHOPPED FINE |
| 1 | tb | DARK SOY SAUCE |
| 1 | tb | OYSTER SAUCE |
| 1/2 | ts | SUGAR |
| 1/2 | ts | SALT |
| 1 | ts | SESAME OIL |
| 1/2 | c | CHICKEN STOCK (HOMEMADE OR CANNED) |
| 2 | | STALKS SCALLIONS, MINCED |
| 2 | ts | CORNSTARCH, MIXED WITH |
| 2 | ts | WATER |
| 1/4 | c | BAMBOO SHOOTS, CHOPPED FINE |
| 8 | | LEAVES OF ICEBURG LETTUCE HOISON SAUCE,FOR INDIVIDUAL GARNIS |
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