Rose Drunken Squab
The squab is cooked until done, rinsed under cold water, then soaked and chilled in a broth infused with rose liqueur.
Ingredients
Squab (about 1000g)
2
Ginger
4 slices
Tsaoko (crushed)
1
Chicken broth (diluted with water to a total of 4 cups)
1 can
Salt
1 tbsp
Sugar
2 tsp
Shaoxing wine
1/2 cup
Rose wine (or 3 tbsp)
2 tbsp
Sesame oil (to coat the squab surface before serving)
a pinch
Instructions
1
Prepare the Squab
Wash the squabs inside and out, pat dry with paper towels, trim off the feet and wing tips, and pierce the eyes to prevent them from bursting in the oven during heating.
2
Prepare the Broth Base
Bring the chicken broth and water to a boil on the stove, add the ginger slices and tsaoko, and boil over high heat for 1 minute.
3
Cook the Squab
Arrange both squabs in a 2-liter deep pot, breast side up, head to tail facing each other. Pour in the boiling broth along with the spices, cover, and heat over high heat for 3 minutes. Remove the pot from the heat, pour out the liquid inside the squab cavities, pour the boiling broth back in, and repeat once more. Turn the squabs over, cover, and place in the oven at medium heat (70% power) for 10 minutes.
4
Check for Doneness
Test by inserting a bamboo skewer into the thickest part of the squab breast; if no blood or juices run out, it is done. Otherwise, heat over high heat for 2 more minutes.
5
Cool the Squab
Place the squabs in a colander and immediately pour cold water continuously into the cavities until the squabs have cooled down completely.
6
Marinate
Using a fine-mesh strainer, pour the squab broth into a large bowl and discard the ginger and tsaoko. Wash the deep pot and pour in 3 cups of the squab broth. Cover and heat over high heat for 8 minutes. Return the squabs to the pot, cover, and heat over high heat for 2 more minutes or until the broth returns to a boil. Stir in the wine mixture, let cool, cover, and refrigerate overnight. Flip the squabs twice during marination.
7
Serve
Before serving, brush a little sesame oil evenly over the squab surface, cut into pieces, and serve cold.
