Braised Squab with Oyster Sauce and Shiitake Mushrooms (tung Ku Wat Yu Kap)

What you will need

2 tsp dark soy sauce

3 squab (500gm each)

For deep-frying: vegetable oil

6 spring onions, sliced into batons

45 gm ginger, thinly sliced

1 litre (4 cups) chicken stock

80 ml (1/3 cup) oyster sauce

1½ tbsp Shaoxing wine

6 dried shiitake mushrooms, soaked in hot water for 30 minutes, drained, stems removed

90 gm thinly sliced bamboo shoots

1 tsp soy sauce

2 tsp potato starch mixed with 60ml water (see note)

½ cup (loosely packed) coriander