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Pekin Squab
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1
Reviews
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By:
Juelene Humphrey
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Pekin Squab Recipe marinates sliced squab in sherry, Aćcent and ginger before coating with egg and flour and frying then adding celery, mushrooms, bamboo shoots, pea pods, oyster sauce and green onions to create this tasty squab recipe.
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INGREDIENTS
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2 jumbo squab, boned
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1 teaspoon sherry
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1/4 teaspoon salt
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1/2 teaspoon Aćcent
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1/8 teaspoon powdered ginger
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1 egg
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3 to 4 tablespoons flour
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1 tablespoon oil
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1/4 teaspoon salt
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2 stalks celery, sliced diagonally
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4 ounces dried mushrooms, measure after re-hydration (about 1 to 1 1/4 cups)
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4 ounces bamboo shoots, sliced
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1/2 cup hot water
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12 single pea pods, sliced in half
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1 tablespoon oriental oyster sauce, or soy sauce
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1 tablespoon cornstarch
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1/2 teaspoon Aćcent
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1 tablespoon water
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1/4 pound whole unsalted cashews
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6 stalks green onions, sliced
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DIRECTIONS
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1:
Slice squab meat into 1-inch pieces. Marinate in sherry, salt, 1/2 teaspoon Aćcent, and ginger 5 minutes.
Beat egg with enough flour to make a medium-thick batter.
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2:
Remove squab from marinade; toss lightly in batter to coat pieces. Cook in deep hot fat (375°F) about 5 minutes, or until golden brown.
Drain on absorbent paper. Set aside to keep warm.
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3:
Heat oil and 1/4 teaspoon salt in large skillet. Add celery, mushrooms, and bamboo shoots; sauté 2 minutes.
Add 1/2 cup water and pea pods; cover and cook 2 minutes longer; add oyster sauce.
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4:
Combine cornstarch, remaining 1/2 teaspoon Aćcent, and the 1 tablespoon water; mix until smooth. Use to thicken mixture in skillet; cook 1 minute.
Add squab, cashews, and onions; toss and serve. Serves 4 to 5.
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