Serves: 4
Total Calories: 8
1. Soak dried tangerine 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, _Steaming). 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.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Steamed Deep-Fried Squab recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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