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1
Bring a large pot of salted water to a boil.
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2
Add the squabs and blanch for 2 minutes.
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3
Remove, drain, and pat dry with kitchen towels.
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4
Set aside.
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5
In a medium saucepan, combine the chicken stock, green onions, garlic, light and dark soy sauces, ginger, rice wine, brown sugar, honey, and salt and bring to a boil.
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6
Reduce the heat and simmer, stirring occasionally, for 5 minutes.
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7
Add the squabs and simmer uncovered for 20 minutes.
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8
Remove and dry on kitchen towels for at least 1 hour, and up to 4 hours (refrigerated).
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9
Strain the poaching liquid to serve with the rice, if desired.
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10
In a medium pot heat enough oil to come halfway up the sides to 350 dergrees F. Carefully add the squabs and fry until the skins are crisp and golden brown, about 3 minutes.
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11
Remove and drain on paper towels.
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12
Mound rice in the center of 2 plates and drizzle with a small amount of the poaching liquid, if desired.
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13
Place the squabs in the center of the rice and spoon the Plum Sauce over the top of the birds.
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14
Garnish with chopped green onions.
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15
Serve hot.
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16
1 cup plum preserves or plum jam
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17
2 tablespoons rice wine vinegar
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18
1 tablespoon minced onions
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19
1 teaspoon honey
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20
1 teaspoon minced fresh ginger
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21
1/2 teaspoon minced garlic
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22
1/2 teaspoon crushed red pepper flakes
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23
In a small saucepan, bring all the ingredients to a boil.
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24
Reduce the heat and simmer, stirring, until the preserves are melted, about 5 minutes.
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25
Remove from the heat and adjust the seasoning to taste.
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26
Let cool to room temperature before serving.
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27
(Sauce will keep refrigerated in an airtight container for up to 1 week.)
