Lando Squab Breast
A Cantonese stir-fry of sliced squab breast with curled Chinese broccoli (gai lan); attractive in color, tender in texture, and richly aromatic.
Ingredients
Squab (deboned, fat removed, sliced into breast pieces)
1
Chinese broccoli segments (cut into sections, cross-scored twice, soaked in water until curled)
200 g
Minced garlic
to taste
Ginger flower (decorative ginger slices)
to taste
Carrot flower (decorative carrot pieces)
to taste
Salt (for stir-frying the squab)
to taste
MSG (for stir-frying the squab)
to taste
Flavor powder
to taste
Cooking wine (for cooking the squab)
to taste
Thickening sauce base
to taste
Oyster sauce
to taste
Sesame oil (for finishing drizzle)
to taste
White pepper
to taste
Cornstarch slurry (for thickening)
to taste
Finishing oil (drizzled at the end before plating)
to taste
Instructions
1
Step 1
Cut the Chinese broccoli into segments, score a cross pattern twice on each piece, and soak in water until they curl up; set aside.
2
Step 2
Debone the squab and remove the excess fat. Slice the meat into breast pieces, quickly toss with salt and MSG, and arrange neatly on a plate.
3
Step 3
Slide the squab breasts through oil heated to about 40% hot just until they are cooked through.
4
Step 4
Leave a thin layer of oil in the wok. Add the minced garlic, ginger flower, and carrot flower and stir to release aroma. Return the squab breasts to the wok and splash in the cooking wine. Add the thickening sauce base, flavor powder, oyster sauce, sesame oil, white pepper, and cornstarch slurry, and toss to coat. Finish with a final drizzle of finishing oil, then plate the squab over the curled Chinese broccoli segments and serve immediately.
