Minced Squab with Lettuce Cups Recipe

Name: Minced Squab with Lettuce Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 each squabs; 2 tablespoons peanut oil; 2 each garlic cloves; 10 each water chestnuts minced; 1/2 cup bamboo shoots minced; 6 each mushrooms, chinese; 4 each scallions, spring or green onions minced; 6 each oysters; 1 pound sausage four links; 1/2 cup chicken broth; 1 teaspoon sugar; 2 tablespoons soy sauce, light; 2 tablespoons rice wine; 1 tablespoon oyster sauce; 1 tablespoon chicken broth

Servings: persons

2 each squabs
2 tablespoons peanut oil
2 each garlic cloves
10 each water chestnuts minced
1/2 cup bamboo shoots minced
6 each mushrooms, chinese
4 each scallions, spring or green onions minced
6 each oysters
1 pound sausage four links
1/2 cup chicken broth
1 teaspoon sugar
2 tablespoons soy sauce, light
2 tablespoons rice wine
1 tablespoon oyster sauce
1 tablespoon chicken broth

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

282

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 each squabs, 2 tablespoons peanut oil, 2 each garlic cloves, 10 each water chestnuts minced, and more.

Yes, Minced Squab with Lettuce Cups falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Minced Squab with Lettuce Cups

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions