Yield: 4 Servings
|1 \N||Piece dried tangerine peel|
|1 \N||Clove garlic|
|2 slices||Fresh ginger root|
|2 \N||Scallion stalks|
|¼ teaspoon||Powdered star anise|
|\N \N||Soy sauce|
|\N \N||Oil for deep-frying|
|\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, .