Braised Squab in Clay Pot

Braised Squab in Clay Pot

　　Ingredients for Braised Squab in Clay Pot: 2 squabs, 100g Chinese cabbage, 100g vermicelli, 100g bamboo shoot tips. Seasonings: 50g refined oil, 10g monosodium glutamate (MSG), 20g chicken essence, 5 slices of ginger, 5g garlic, 5g scallions, 15g cooking wine, 5g ground white pepper, 2500g clear broth.

Method: (1) Slice the ginger and garlic, and cut the scallions into “horse ear” shapes. (2) Cut the Chinese cabbage into 4cm squares, trim the vermicelli into shorter sections, divide the bamboo shoot tips into quarters, rinse them, and set aside in the clay pot. (3) Slaughter the squabs, remove feathers and internal organs, cut into 4cm cubes, and blanch in a pot of boiling water before draining. (4) Place a wok over heat, add oil to warm, then put in the ginger and garlic slices, scallions, and squab meat, and stir-fry until fragrant. Pour in the clear broth, add MSG, chicken essence, cooking wine, and ground white pepper, bring to a boil, simmer for 10 minutes, skim off any foam, and transfer to the clay pot. Serve hot. (Diners may choose their preferred meat or vegetable side dishes and dipping sauces based on personal taste, and remember to top up the broth and adjust seasonings as needed.)