Braised Squab in Port Wine

Until recently, Western wines have been rather ignored by Asian chefs – there was nothing like coq au vin east of Suez. In Hong Kong, however, chefs have begun playing with such new ingredients as port wine and they are producing memorable foods, as this recipe indicates. The braising technique allows the wine and marinade flavours to be absorbed into the moist and tender squab meat. Less fatty than chicken, the squab can do with a bit of added richness – and this may be another reason for