According to Chef Lui, squab is a favourite with many diners at Flower Drum. The bird's dark gamy meat is richly flavoured and particularly succulent cooked in this manner - first deep-fried, then finished in a clay pot or Chinese casserole. Squab is often used as part of a celebratory Chinese banquet and marries beautifully with bamboo shoots.
Note Potato starch is available from Asian grocers.
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