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1
USING A THIN CLEAVER, cut away the wings and thigh joints and pull off the skin, cutting it where necessary.
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2
Set the skin aside.
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3
Bone the breasts.
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4
Scrape all the meat you can from the bone.
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5
Neatness does not count!
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6
To remove the leg meat, make a slit the length of the leg to the bone.
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7
Pull the meat away, cutting it off the bone where necessary.
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8
Remove the small but tough tendon from each leg.
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9
Bone the second squab, then add the bones, feet, heads and wings to 1 cup chicken broth and reduce the liquid to 1/2 cup.
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10
With 2 cleavers, start chopping the meat, until finely minced.
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11
Set aside.
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12
Thinly slice the squab skin.
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13
Stir-fry the skin in a little oil to render the fat and crisp the skin.
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14
This takes about 10 minutes.
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15
As the skin browns, move it up the side of the wok.
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16
Set the crisped skin aside.
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17
The preceding steps can be done up to 8 hours in advance.
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18
Keep the minced squab refrigerated if it must stand longer than 1 hour.
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19
Stir-fry the squab in the oil with the garlic over high heat until is is browned lightly.
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20
Add the remaining minced ingredients, mix them well and add the reduced chicken broth, sugar, soy sauce, rice wine or sherry and oyster sauce.
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21
Bring the mixture to a boil and stir in the cornstarch dissolved in broth.
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22
Stir in the crisped skin and transfer the mixture to a serving plate.
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23
Serve the dish surrounded by lettuce cups.
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24
Each diner wraps some of the squab mixture in a lettuce cup.
