Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb PEANUT OIL 1/2 ts SALT
2 SQUABS, SKINNED, BONED, AND 1 ts SESAME OIL
-FINELY CHOPPED 1/2 c CHICKEN STOCK (HOMEMADE
2 CLOVES GARLIC, MINCED -OR CANNED)
2 GINGER SLICES, MINCED 2 STALKS SCALLIONS, MINCED
8 FRESH CHINESE MUSHROOMS, 2 ts CORNSTARCH, MIXED WITH
-WASHED, SOAKED,CHOPPED FINE 2 ts WATER
8 WATER CHESTNUTS, SKINNED, 1/4 c BAMBOO SHOOTS, CHOPPED
-WASHED, CHOPPED FINE. -FINE
1/4 c VIRGINIA HAM, CHOPPED FINE 8 LEAVES OF ICEBURG LETTUCE
1 tb DARK SOY SAUCE -HOISON SAUCE,FOR INDIVIDUAL
1 tb OYSTER SAUCE -GARNISH
1/2 ts SUGAR

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 PALACE Comments: CHINATOWN, SAN FRANCISCO Comments:
WINE: GRGICH HILLS CHARDONNAY 81

Browse by categories