Instructions: Place a 2- to 3-quart pan large enough to hold the squab, comfortably, over high heat until hot. Add the oil and swirl to coat the bottom. Add the green onions and garlic and cook, stirring, until fragrant about 30 seconds. Add the stock, soy sauces, rock sugar, rice vinegar, bay leaves, cardamom pods, cinnamon sticks, star anise, lemongrass and cloves. Bring to a boil, then adjust the heat so the sauce is simmering. Simmer for 10 minutes, stirring occasionally to dissolve the sugar.

For the Dish: Meanwhile, remove the neck and giblets from the bird and reserve them for other uses if you like. Bring a pot of water large enough to hold the squab comfortably to a boil. Carefully lower the squab into the water and blanch for 3 minutes after the water returns to the boil. Drain.

Rest the squab on a large wire skimmer or in a mesh strainer and lower into the pan of simmering master sauce until completely submerged. Hold in the liquid for about 20 seconds, then remove it. Repeat this steps four times to allow the squabs skin to take on the dark color of the sauce. Then release the squab into the liquid, cover the pan and simmer until the flesh is no longer pink, 25 to 30 minutes for the squab, 40 minutes for the game hen.

Lift the squab from the sauce, allowing the excess sauce to drip back into the pan. (Cut the game hen in half before serving.) Serve warm with the steamed rice.

This recipe yields 2 servings.

Variation: You may substitute a 3 to 4 pound chicken, cut in half and back bone removed, for the squab. Increase the cooking time to 40 to 45 minutes.

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