Braised Oyster-Sauce Squab

There is something warm, comfortable, and ‘homely about clay pots. And, of course, clay-pot food is invariably hearty, aromatic and mouth-watering. Hong Kong chefs use this mundane cooking technique, adding a sophisticated touch or two but preserving all the rustic charm of the process and the product, as in this recipe. The squab is first ‘double-cooked’ – blanched to prepare the flesh and deep-fried to make the skin crisp and richly brown – and then braised slowly. The smoky, tangy, subtl