---------- Recipe via Meal-Master (tm) v8.02
  Categories: Poultry, Oriental, Main dish, Appetizers
       Yield: 2 servings
       2    Squabs, 1 lb each
       2 tb Peanut oil
       2    Garlic cloves; minced
      10    Fresh water chestnuts
            - peeled and minced
     1/2 c  Minced bamboo shoots
       6    Chinese black mushrooms
            - soaked, squeezed dry
            -  and minced
       4    Scallions; minced
       6    Dried oysters (optional)
            -soaked, squeezed dry
            - and minced   OR
       4    -duck liver sausages, minced
     1/2 ts Minced fresh ginger root
     1/2 c  Chicken broth
            - reduced with squab bones
       1 ts Sugar
       2 tb Light soy sauce
       2 tb Chinese rice wine
            -or dry sherry
       1 tb Oyster sauce
       1 ts Cornstarch; dissolved in
       1 tb Chicken broth; (cold)
       2    Heads bibb lettuce
            -(or iceberg lettuce)
            -leaves carefully separated
            -into lettuce cups
   This is frequently served at special occasions in
   Chinese restaurants. Presented as an appetizer, it
   will serve 6.
   USING A THIN CLEAVER, cut away the wings and thigh
   joints and pull off the skin, cutting it where
   necessary. Set the skin aside. Bone the breasts.
   Scrape all the meat you can from the bone. Neatness
   does not count! To remove the leg meat, make a slit
   the length of the leg to the bone. Pull the meat away,
   cutting it off the bone where necessary. Remove the
   small but tough tendon from each leg. Bone the second
   squab, then add the bones, feet, heads and wings to 1
   cup chicken broth and reduce the liquid to 1/2 cup.
   With 2 cleavers, start chopping the meat, until finely
   minced. Set aside. Thinly slice the squab skin.
   Stir-fry the skin in a little oil to render the fat
   and crisp the skin. This takes about 10 minutes. As
   the skin browns, move it up the side of the wok. Set
   the crisped skin aside. The preceding steps can be
   done up to 8 hours in advance. Keep the minced squab
   refrigerated if it must stand longer than 1 hour.
   Stir-fry the squab in the oil with the garlic over
   high heat until is is browned lightly. Add the
   remaining minced ingredients, mix them well and add
   the reduced chicken broth, sugar, soy sauce, rice wine
   or sherry and oyster sauce. Bring the mixture to a
   boil and stir in the cornstarch dissolved in broth.
   Stir in the crisped skin and transfer the mixture to a
   serving plate. Serve the dish surrounded by lettuce
   cups. Each diner wraps some of the squab mixture in a
   lettuce cup.