Steamed squabs
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Recipe originally from Hong Kong for braised poached squab in chicken broth with ham, mushrooms, garlic, wine and spices, served garnished with peas.
Ingredients:
Procedure:
1. Clean the pigeons, wash them under running water, dry them and rub them through the bacon which we have cut into wedges
2. Peel the garlic, crush it and mix it with a spoonful of soy sauce, rub the mixture inside the squabs
3. Heat the oil in a pan and slowly fry the squabs, after a while add the diced ham, curry powder, ground ginger, the remaining soy sauce, wine and pour the broth
4. In the meantime, clean the mushrooms and cut them into slices, which we add to the squabs towards the end of the stewing process
6. Serve the finished soft squabs topped with the juices from the stewing process and sprinkled with the sterilised peas that we have heated up.