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
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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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