Braised Soy Sauce-Flavoured Squab

Squab is fast becoming a standard item in Hong Kong restaurants, second only to chicken in the poultry category, and gaining in popularity. Farms in the New Territories (and, increasingly, deep in mainland China) ship them into Hong Kong every day. Chefs prepare them in many different ways: deep-fried, stir-fried, stuffed and roasted. I enjoy them braised, as in this recipe. It is a technique that preserves all the delicate taste and texture of the squab; it also allows one to introduce com