Birds 44: Braised Sparrows

“Take fifty sparrows and braise them in light soy sauce and sweet wine. When they are done, remove their feet, taking only the sparrows’ meat from their breast and head, and put the collected meat into a dish with the cooking broth. Its flavours are incredibly sweet and delicate. Other birds such as magpies can also be prepared thus.

Unfortunately fresh birds are hard to find. Xue Shengbai often advises: ‘Do not eat food made from domesticated animals.’, since the flavours of wild creatures are more flavourful, fresher, and they are easier to digest.”[1]

煨麻雀
取麻雀五十隻,以清醬、甜酒煨之,熟後去爪腳,單取雀胸、頭肉,連湯放盤中,甘鮮異常。其他鳥鵲俱可類推。但鮮者一時難得。薛生白常勸人︰’勿食人間豢養之物。’以野禽味鮮,且易消化。

There perhaps is some truth to quote in the last sentence. Wild creatures have a more varied diets and thus they have more diverse and richer sets of micro-nutrients in their bodies. For instance, results from this semi-scientific study found many times more Vitamin E, D, and beta-carotene in free-range chicken eggs from various such farms versus traditional factory eggs . I’ve read somewhere else that vegetables grown via organic farming methods are richer in micronutrients than their “green-revolution” counterparts. Nevertheless, these studies are not peer-review scientific research, as such their results must be taken with a grain of salt.

In Taiwan, free-range chicken who are raised on open land feeding on a mix of wild plants, insects, poultry feed and supplemented greens (scraps from the green grocers) are highly prized both for their nutrition and their flavoursome and dense flesh. Whenever I’m Taipei, I make sure to get my fill of it in various restaurants serving it there.

On a separate note, the sparrows mentioned here are probably passer montanus.

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