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Squab with Hoisin Sauce and Cantonese Vegatables


Serves: 4

Directions
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

This Recipe Contributed By
CHEF KAI LERMEN
THE SUTTON PLACE HOTEL
VANCOUVER, B.C., CANADA


Ingredients
Squab
4 California 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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