Stewed Squab with Shiitake Mushrooms
Blanch the squab, then combine it with shiitake mushrooms, Jinhua ham, dried scallops, and similar fine ingredients and slow-stew in a bain-marie for three hours until done.
Ingredients
Squab (cleaned, gutted, blanched)
2
Jinhua ham
40g
Shiitake mushrooms (soaked until soft, rinsed, stems removed)
40g
Dried scallops
2
Chinese yam (Huai Shan)
10 slices
Goji berries
1 tbsp
Dried longan flesh
10
Ginger
3 slices
Shaoxing wine (drizzled in)
1 tbsp
Boiling water (poured into the stewing pot)
as needed
Instructions
1
Prepare the squab
Clean and dress the squab, remove the innards, and blanch briefly in boiling water to draw out the blood. Remove and drain well, then place in a stewing pot and top with the ginger slices.
2
Stewing
Soak the shiitake mushrooms until soft, rinse, and remove the stems. Place them together with the remaining ingredients in the stewing pot. Drizzle in 1 tablespoon of Shaoxing wine, pour in enough boiling water, cover with the lid, and set the pot inside a larger pan of boiling water. Stew over low heat for about 3 hours, then season to taste and serve.
