Soy Sauce Squab
Squab is gently simmered in a braising liquid of dark and light soy sauce, then reheated until glossy red and richly flavored.
Ingredients
squab (about 500g, cleaned, beak, feet and wing tips removed)
1
dark soy sauce
1/2 cup
light soy sauce
1/4 cup
Shaoxing wine
1/4 cup
rock sugar (about 2 oz)
50g
ginger
2 slices
scallion
1
garlic clove (crushed)
1
sesame oil (for brushing the skin)
to taste
Instructions
1
Prepare the squab
Rinse the squab inside and out. Trim the beak, feet, and wing tips, and prick the eyes to prevent them from bursting during heating. Drain and pat dry with paper towels.
2
Heat the braising liquid
Combine the braising ingredients in a 1-liter glass measuring cup. Heat on high for 3 minutes until boiling (do not cover), stirring once in the middle to prevent the liquid from overflowing.
3
Braise the squab
Place the squab in the braising liquid. Pour the hot liquid into the cavity and immediately pour it out. Repeat this 3-4 times, then position the squab breast-side down, seal tightly with plastic wrap, and heat on high for 5 minutes.
4
Flip and continue heating
When removing, flip the squab and pour out the liquid from the cavity. Seal the container again and heat on high for 3 minutes. Let rest for 10 minutes. Insert a bamboo skewer into the thickest part of the breast — if no pink juices run out, it is done; otherwise heat for another 2 minutes.
5
Finish and serve
Brush sesame oil over the skin. Let cool, then cut into pieces, drizzle with sauce, and serve.
