U is for ume

"U" is getting tougher and tougher as we keep going through the alphabet. Pretty soon, I think we're going to have to retire it. But not yet. This week I made squab with ume (Asian plums - be careful, they have a pretty strong flavor). You can, of course, substitute chicken for squab. I think the sweetness of plum goes well with a heavy compliment of ginger and soy, so I altered my recipe accordingly (below). Serves 4.

Ingredients

2 squabs
3 cups chicken stock
1 cup rchopped green onions (roughly chopped)
4 tblsp. minced fresh garlic
5 tblsp. soy sauce
4 tblsp. minced fresh ginger
2 tblsp. dry sherry
2 tblsp. turbinato sugar
1 tblsp. honey
1 tspn. salt
Peanut oil, for frying
Steamed long grain white rice, accompaniment

Ume Plum Sauce:
1/2 cup plum preserves
1/2 cup chopped ume
2 tblsp. rice wine vinegar
2 tblsp. minced onions
1 tspn. honey
1 tspn. minced fresh ginger
1 tspn. minced garlic
1 tspn crushed red pepper flakes
2 tblsp. soy paste
1/2 cup chicken stock

Preparation

Ume sauce:

Caramelize onions in oil. Add ginger and stir for 1 min. Bring remaining ingredients to a boil in small saucepan on low heat. Reduce.

Squab:

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.