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the vegetable oil in a wok over medium-high heat. Add the
rice noodles. Note: Use caution, the rice noodles will immediately
expand and pop. Immediately turn the noodles over and fry
until just beginning to turn golden. Remove the noodles from
the hot oil and drain on paper towels. Bone
the meat from the squab carcass. Remove the skin from the
boned meat. Most of the meat will come from the breast and
thighs. Freeze the squab bones and use later in game stock.
Mince together
the squab meat, pork, chicken livers and chicken fat.
Add the black
pepper and egg yolk to a small bowl and stir to combine.
Add the minced meat and stir to coat.
Place the dried
mushrooms in a small bowl. Pour boiling water over the mushrooms
and cover. Let the mushrooms reconstitute for 30 minutes.
Drain and chop the mushrooms.
Heat 2 tbsp.
of the vegetable oil in a wok over high heat. Add the meat
mixture and stir fry until the meat is browned and the liquid
is evaporated. Remove the meat from the wok and place in
a bowl.
Heat the remaining
1 tbsp. of vegetable oil in the wok. Add the chopped mushrooms,
onions, bamboo shoots and celery.
Return the meat
mixture to the wok.
Mix the water
and cornstarch together in a small bowl. Add the cornstarch
mixture, soy sauce, salt, sugar and sesame oil to the wok.
Stir to combine the meat and vegetables with the sauce.
Place the fried
rice noodles on a platter, then spoon the hot squab and
vegetables on top of the rice noodles.
Serve the squab
with chilled iceberg lettuce leaves.
The traditional
method for eating the squab is to place some of the meat
mixture and some of the rice noodles in a lettuce leave,
then roll up the leave to make an individual serving. Plum
sauce can be served on the side as a dipping sauce.
*Note:
the classical Chinese recipe calls for chicken fat, the
yellow globes of fat that are found underneath the skin
of a chicken, near the chest cavity. It can be a chore to
buy a whole chicken just for 1 ounce of fat, so Crisco shortening
is an adequate substitute.
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