Steamed deep-fried squab

Yield: 4 Servings

Measure Ingredient
1 \N Piece dried tangerine peel
1 \N Clove garlic
2 slices Fresh ginger root
2 \N Scallion stalks
½ teaspoon Salt
½ teaspoon Cinnamon
¼ teaspoon Powdered star anise
2 \N Squabs
\N \N Soy sauce
\N \N Oil for deep-frying
\N \N Cornstarch
\N \N Lemon wedges

1. Soak dried tangerlne peel.

2. Mince garlic, ginger root, scallions and soaked tangerine peel; then combine with salt, cinnamon and star anise, mixing well.

3. Wipe squabs with a damp cloth. Coat with mixture. Then place in a heatproof bowl.

4. Steam 45 minutes (see "How-to Section"). Remove squabs. Rinse off seasonings under cold running water. Dry well with paper toweling.

5. Rub skin lightly with soy sauce; return to heatproof bowl and steam 10 minutes more. Remove and let cool. Refrigerate, covered, overnight.

6. Heat oil. Dredge squabs lightly in cornstarch; then add, one at a time, and deep-fry, turning and basting, until golden. Drain on paper toweling.

7. With a cleaver, chop each in quarters; garnish with lemon wedges and serve.

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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