Bao bread stuffed with rocket salad and squab stew

For the squab stew:

• Separate the thighs and wings of the squab, reserving the breasts.
• Prepare a dark poultry stock with the carcasses of the poultry.
• Season the thighs and wings with salt and pepper, flour and brown in hot oil.
• Add the diced red onion and brown for 5 minutes.
• Add the honey and freshly grated ginger.
• Cover with the stock without covering completely and leave to stew covered until the meat is tender and reduced.
• Add the soy sauce at the end of the cooking, the stew should be dry.
• Remove the bones by crumbling the meat and keep the stuffing warm.

For the bao bread.

SET UP

• Open the bao bread rolls with a serrated knife without slicing them completely.
• Season and sauté the breasts cut into strips.
• Stuff with rocket and put the pigeon stew and the breast strips on top.
• Sprinkle with fresh chopped coriander and close the small roll and serve.
• Optionally, you can toast the bao in a frying pan to give it a crunchy touch.