Red-cooked deep-fried squab

Yield: 4 Servings

Measure Ingredient
1 \N Piece dried tangerine peel
2 slices Fresh ginger root
¼ cup Sugar
1 cup Soy sauce (up to)
5 cups Water
1 \N (1-inch piece) cinnamon
2 \N Or
3 \N Cloves star anise
2 \N Squabs
\N \N Oil for deep-frying

1. Soak dried tangerine peel.

2. Slice ginger root. Then place in a heavy pan, along with sugar, soy sauce, water, cinnamon, star anise and soaked tangerine peel. Bring to a boil.

3. Wipe squabs with a damp cloth. Add to pan and bring to a boil again.

Then simmer, covered, 30 minutes, turning frequently for even coloring.

Drain well and let cool. Dry with paper toweling.

4. Heat oil. Add squabs one at a time and deep-fry until crisp and golden.

Drain on paper toweling.

5. With a cleaver, chop birds, bones and all, in bite-size pieces. Serve with "Basic Pepper-Salt Mix" (see recipe).

NOTE: Use about 6 inches of oil to cover the squabs completely when deep-frying.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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