Five-spice soy-braised squab
Squab gently poached in a soy master stock with star anise, cassia and tsaoko, then left to soak until glossy and deeply flavoured.
- 1 hr 5 min
- Serves 2
- Braise
- Medium
Why it suits you: Yang-deficient types feel the solstice cold most. The master stock's star anise, cassia, tsaoko and ginger are pungent and warming, while tender squab supports the kidneys and qi. Poached rather than fried, it makes a warming but not greasy winter dinner with rice and greens.
Method
Prep 10 min · Cook 55 min- 1Rinse the squabs, blanch in boiling water for 2 minutes, then rinse and pat dry.
- 2Simmer the water with the ginger, star anise, cassia, bay leaves, tsaoko, both soy sauces, Shaoxing wine and rock sugar for 10 minutes to make the master stock.
- 3Lower in the squabs and keep at a bare simmer for 20 minutes, turning twice so they colour evenly.
- 4Turn off the heat, cover and leave to soak for 20 minutes. Lift out, chop and spoon over a little of the stock.
- 5Serve with blanched choy sum. Strain and chill the stock, and bring it to the boil before reusing.
Cautions
- The stock is salty, so eat with plenty of rice and greens; pause it with a dry mouth, sore throat or other heat signs.
Chef's tips
- The strained stock keeps for three or four uses — top up with a little soy sauce and rock sugar, and boil before each use.
The TCM view
Squab is salty and neutral, supporting the liver, kidneys, qi and blood; star anise is pungent and warm, warming yang and dispelling cold; cassia is pungent, sweet and hot, warming the middle and supporting yang; tsaoko is pungent and warm, drying damp; ginger warms the stomach. Warming overall, it suits yang-deficient types at the solstice.
