• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Minced Squab

  • Recipe Submitted by on

Category: Appetizers, Chinese, Poultry

 Ingredients List

  • 2 tb Peanut oil
  • 2 Squabs, skinned, boned
  • - and finely chopped
  • 2 Garlic cloves; minced
  • 2 sl Ginger; minced
  • 8 Fresh chinese mushrooms,
  • -washed, soaked,
  • -and 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 Iceburg lettuce leaves
  • Hoisin sauce
  • -(for individual garnish)


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

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