街市THE WET MARKET
Squab
乳鴿
A young pigeon taken before it flies, about 300 g dressed, with dark, rich meat that is nothing like chicken. It is the bird behind the restaurant's crisp-roasted and soy-braised squab. Not an everyday buy in Australia: look for it at Chinese poultry shops or a specialist poultry butcher, and thaw a frozen one fully before cooking.
Cautions: read first
- Poultry. Cook it through, to 75°C at the thickest part of the thigh with no pink at the bone.
- Thaw a frozen bird overnight in the fridge, and cook it only once it is fully thawed.
Preparation
Clean the throat and the cavity thoroughly, clearing any blood clots and what is left of the windpipe, then blanch two minutes in water with ginger and spring onion.
Availability in Australia
Herbal shops / specialists
