Crispy Roast Squab with Homemade Plum Sauce - squabs

Method

• Bring a large pot of salted water to a boil.
• Add the squabs and blanch for 2 minutes.
• Remove, drain, and pat dry with kitchen towels.
• Set aside.
• 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.
• Reduce the heat and simmer, stirring occasionally, for 5 minutes.
• Add the squabs and simmer uncovered for 20 minutes.
• Remove and dry on kitchen towels for at least 1 hour, and up to 4 hours (refrigerated).
• Strain the poaching liquid to serve with the rice, if desired.
• 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.
• Remove and drain on paper towels.
• Mound rice in the center of 2 plates and drizzle with a small amount of the poaching liquid, if desired.
• Place the squabs in the center of the rice and spoon the Plum Sauce over the top of the birds.
• Garnish with chopped green onions.
• Serve hot.
• 1 cup plum preserves or plum jam
• 2 tablespoons rice wine vinegar
• 1 tablespoon minced onions
• 1 teaspoon honey
• 1 teaspoon minced fresh ginger
• 1/2 teaspoon minced garlic
• 1/2 teaspoon crushed red pepper flakes
• In a small saucepan, bring all the ingredients to a boil.
• Reduce the heat and simmer, stirring, until the preserves are melted, about 5 minutes.
• Remove from the heat and adjust the seasoning to taste.
• Let cool to room temperature before serving.
• (Sauce will keep refrigerated in an airtight container for up to 1 week.)
• Yield: about 1 1/4 cups