AT A GLANCE
According to Chef Lui, squab is a favourite with many diners at Flower Drum. The bird's dark gamy meat is richly flavoured and particularly succulent cooked in this manner - first deep-fried, then finished in a clay pot or Chinese casserole. Squab is often used as part of a celebratory Chinese banquet and marries beautifully with bamboo shoots.
|01||Brush dark soy over squab and set aside. Half-fill a large wok with vegetable oil and heat over high heat to 190C. Carefully add squab and deep-fry until golden brown (3-4 minutes; be careful, hot oil will spit). Remove from the wok and drain well.|
|02||Heat 1 tbsp oil over medium heat in a saucepan that will hold the squab snugly in a single layer. Add spring onion and ginger, fry for 30 seconds, then add chicken stock, oyster sauce, Shaoxing wine, shiitake mushrooms, bamboo shoots and soy sauce, and bring to a simmer. Add squab and simmer, basting occasionally, until sauce is reduced by half and squab is cooked (20 minutes).|
|03||Remove squab, cut into small portions, place on a serving plate and keep warm. Pour cooking liquor into a wok and bring to the boil. Add potato starch slurry and stir continuously over high heat until thickened slightly (1 minute). Ladle sauce over squab and serve topped with coriander.|
Note Potato starch is available from Asian grocers.
A SAVOURY GRENACHE, SYRAH, MOURVEDRE BLEND WILL MATCH WELL WITH THE SAUCE. , suggested by JASON LUI