Liaoning-style Stuffed Squid

Ingredients

In this adaptation of the original French dish "Suppions farcis," we have incorporated the flavors and ingredients of Liaoning cuisine to create a unique and delicious variation. While the original dish uses traditional French ingredients and spices, our Liaoning-style Stuffed Squid incorporates minced pork, cabbage, carrots, and aromatic spices such as ginger and garlic, which are commonly found in Liaoning cuisine. The cooking technique has also been modified to braise the stuffed squid in a flavorful broth, adding depth and richness to the dish. We alse have the original recipe for Suppions farcis, so you can check it out.

• 4 medium-sized squid 4 medium-sized squid
• 200g minced pork 200g minced pork
• 1 cup shredded cabbage 1 cup shredded cabbage
• 1/2 cup shredded carrots 1/2 cup shredded carrots
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon Shaoxing wine 1 tablespoon Shaoxing wine
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon white pepper 1/4 teaspoon white pepper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cups chicken or vegetable broth 2 cups chicken or vegetable broth

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Clean the squid thoroughly, removing the head, tentacles, and innards. Rinse under cold water and pat dry.
2. 2.
   In a mixing bowl, combine the minced pork, shredded cabbage, shredded carrots, minced garlic, grated ginger, soy sauce, oyster sauce, Shaoxing wine, sugar, salt, and white pepper. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Stuff each squid with the pork and vegetable mixture, ensuring they are filled but not overly packed.
4. 4.
   Heat vegetable oil in a large skillet over medium heat. Add the stuffed squids and sear them on all sides until lightly browned.
5. 5.
   Pour the chicken or vegetable broth into the skillet, covering the squids. Bring to a boil, then reduce the heat to low and cover the skillet.
6. 6.
   Simmer for 30-40 minutes, or until the squid is tender and the flavors have melded together.
7. 7.
   Serve the Liaoning-style Stuffed Squid hot, garnished with chopped green onions or cilantro.

Treat your ingredients with care...

• Squid — Ensure the squid is cleaned thoroughly, removing any innards and rinsing it well. Pat it dry before stuffing to prevent excess moisture.
• Shredded cabbage and carrots — Make sure to shred the cabbage and carrots finely to ensure even cooking and distribution of flavors.
• Ginger and garlic — Grate the ginger and mince the garlic finely to release their flavors more effectively.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a dash of chili oil to the stuffing mixture.
• If you prefer a thicker sauce, you can mix a teaspoon of cornstarch with a tablespoon of water and add it to the broth during the last few minutes of cooking.
• Serve the stuffed squid with steamed rice or noodles for a complete meal.
• If you don't have access to squid, you can also use large shrimp or small fish fillets as a substitute.
• Experiment with different vegetables in the stuffing, such as mushrooms or water chestnuts, to add more texture and flavor.

Serving advice

Liaoning-style Stuffed Squid is best served hot as a main course. Garnish with chopped green onions or cilantro for a fresh and vibrant touch. Serve it alongside steamed rice or noodles to complete the meal.

Presentation advice

To enhance the presentation of Liaoning-style Stuffed Squid, arrange the stuffed squids on a platter with the braising broth drizzled over them. Garnish with fresh herbs and serve with a side of steamed rice or noodles. The vibrant colors of the dish and the tender squid will make it an appealing centerpiece for any dining table.