Lotus Leaf Steamed Squab Slices
Steamed marinated squab slices wrapped in lotus leaves. Traditionally valued for replenishing qi and nourishing essence, clearing summer heat, and strengthening the spleen.
Ingredients
Squab (cleaned after slaughter and sliced into pieces)
4
Sugar
a pinch
Fresh lotus leaf (blanched with hot water, rinsed, and patted dry)
1
Sesame oil
a pinch
Rehydrated dried shiitake mushrooms (sliced)
60 g
White pepper
to taste
Cooked lean ham (sliced)
15 g
Oyster sauce
6 g
Ginger slices
5 slices
Wet cornstarch
10 g
Salt
a pinch
Rendered lard
30 g
Instructions
1
Step 1
Place the squab slices along with the head and wings into a clay pot. Toss together with the ginger, oyster sauce, salt, sesame oil, sugar, white pepper, and wet cornstarch until well combined, then add the lard and mix again. Lay a length of water grass horizontally across a long serving plate.
2
Step 2
Lay the blanched, rinsed, and patted-dry lotus leaf over the plate. Arrange the squab slices, mushroom slices, and ham slices in three alternating rows on top of the lotus leaf, then set the squab head and wings on top. Tie everything snugly with the water grass to form a rectangular parcel. Steam over medium heat for 15–20 minutes. Remove the water grass and serve hot.
