Fried Ground Squab Recipe
 

Introduction
A unique Asian recipe of Chinese cooking for your indulgence. If squab is unavailable, omit it and increase the portion of pork loin.

Serving size: 8
Preparation time: 45 minutes

Ingredients
1 squab (about 5 oz)
6 oz pork loin
3 chicken livers
1 oz chicken fat
1/4 tsp black pepper
1 egg yolk
1/2 cup chopped precooked bamboo shoot
1/2 cup chopped water chestnuts
1 tbsp chopped, pre-softened shiitake mushroom
1 tbsp chopped scallion
1 tbsp chopped ginger
1 tbsp rice wine
1 oz rice noodles
16 leaves of lettuce

Sauce:
1 tsp salt
1 tsp MSG
1/2 tsp sugar
1 tbsp soy sauce
1 tsp sesame oil
1 tsp cornstarch
2 tbsp water

Method of preparation
Remove fat or tough membrane from pork, bone the squab.
Grind squab, pork loin, chicken liver and chicken fat finely.
Mix all ingredients with black pepper and egg yolk, stir vigorously to combine.
Drain bamboo shoot of any excess water.

Heat pan 4 tbsp oil, stir fry meat mixture and chopped vegetables until dry.
Push mixture to side of pan, add more oil if necessary.
Stir fry scallion and ginger until fragrant.
Mix all ingredients and stir fry over high heat.
Add 1 tbsp rice wine and sauce, stir fry then remove.

Deep fry noodles over medium heat until golden brown and expanded, remove and drain.
Place fried noodles in center of serving plate, portion stir fried squab and vegetables on top.

Method of serving
Wrap a portion of this dish in a leaf of lettuce, consumed as is or with cooked rice or noodles.

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