- 2 squabs, 12 to 16 ounces each, cleaned and rinsed
- 3 cups chicken stock
- 1 cup roughly chopped green onions (white and green parts)
- 3 tablespoons minced fresh garlic
- 3 tablespoons light soy sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons minced fresh ginger
- 2 tablespoons rice wine or dry sherry
- 2 tablespoons dark brown sugar
- 1 tablespoon honey
- 1 teaspoon salt
- Peanut oil, for frying
- Steamed long grain white rice, accompaniment
- Homemade Plum Sauce, recipe follows
- Minced green onions, garnish
Bring a large pot of salted water to a boil. Add the squabs and blanch for 2 minutes. Remove, drain, and pat dry with kitchen towels. Set aside.
In a medium saucepan, combine the chicken stock, green onions, garlic, light and dark soy sauces, ginger, rice wine, brown sugar, honey, and salt and bring to a boil. Reduce the heat and simmer, stirring occasionally, for 5 minutes. Add the squabs and simmer uncovered for 20 minutes. Remove and dry on kitchen towels for at least 1 hour, and up to 4 hours (refrigerated). Strain the poaching liquid to serve with the rice, if desired.
In a medium pot heat enough oil to come halfway up the sides to 350 dergrees F. Carefully add the squabs and fry until the skins are crisp and golden brown, about 3 minutes. Remove and drain on paper towels.
Mound rice in the center of 2 plates and drizzle with a small amount of the poaching liquid, if desired. Place the squabs in the center of the rice and spoon the Plum Sauce over the top of the birds. Garnish with chopped green onions. Serve hot.
Homemade Plum Sauce:
1 cup plum preserves or plum jam
2 tablespoons rice wine vinegar
1 tablespoon minced onions
1 teaspoon honey
1 teaspoon minced fresh ginger
1/2 teaspoon minced garlic
1/2 teaspoon crushed red pepper flakes
In a small saucepan, bring all the ingredients to a boil. Reduce the heat and simmer, stirring, until the preserves are melted, about 5 minutes. Remove from the heat and adjust the seasoning to taste. Let cool to room temperature before serving. (Sauce will keep refrigerated in an airtight container for up to 1 week.)
Yield: about 1 1/4 cups