Lan-Style Squab Breast Fillet
Sliced squab is briefly blanched, tossed with minced garlic and ginger, thickened with a cornstarch slurry, and served over knife-prepped Chinese broccoli segments.
Ingredients
Squab (deboned, fat removed, sliced into breast fillets)
1
Chinese kale segments (cross-scored twice and curled in water for later use)
200 g
Minced garlic
to taste
Ginger flower
to taste
Carrot flower
to taste
Salt
to taste
MSG
to taste
Cooking wine
to taste
Thickening sauce
to taste
Flavor powder
to taste
Oyster sauce
to taste
Sesame oil
to taste
White pepper
to taste
Cornstarch slurry
to taste
Finishing oil
to taste
Instructions
1
Step 1
Cut the Chinese kale into segments, score cross patterns twice on each segment, and soak in water until curled. Set aside for later use.
2
Step 2
Debone the squab, trim away excess fat, slice the meat into squab breast fillets, season with salt and MSG, toss briefly, and arrange neatly on a plate.
3
Step 3
Poach the squab breast fillets in oil heated to about 40% hot (medium-low) until just cooked through.
4
Step 4
Leave a thin layer of oil in the wok. Add minced garlic, ginger flower, and carrot flower, then add the squab breast fillets. Splash with cooking wine, add thickening sauce, flavor powder, oyster sauce, sesame oil, white pepper, and cornstarch slurry. Finally drizzle in finishing oil, remove from heat, pour over the curled Chinese kale segments, and serve immediately.
