Serves: 4
Total Calories: 25
1. With a cleaver, chop each squab in quarters. Place in a bowl.
2. Combine soy sauce and sherry, then rub into skin. Let stand 30 minutes, turning occasionally. Drain, discarding marinade.
3. Heat oil. Add squabs, a few pieces at a time, and deep-fry 1 minute. Drain on paper toweling. Let cool slightly.
4. Reheat oil and return squab sections. Deep-fry, turning frequently, until crisp and golden. Drain again on paper toweling.
5. Cut lettuce in strips and arrange on a serving platter. Arrange squab over lettuce. Serve with lemon wedges and salt.
NOTE: The diner squeezes lemon juice over the squab, then dips each section in salt before eating.
VARIATIONS:
* In step 2, add to the soy-sherry mixture 2 slices fresh ginger root, minced.
* In step 2, rub the squabs with soy sauce only then deep-fry. After step 4, heat in a saucepan 1 tablespoon sugar, 2 tablespoons sherry, 2 teaspoons soy sauce, the juice of 1/2 lemon, and a few drops of sesame oil. When this mixture comes to a boil, add deep-fried squab sections and simmer, uncovered, 2 to 3 minutes. Garnish with lemon slices and serve.
* Omit steps 1 and 2. With a cleaver, chop the squabs, bones and all, in 1 1/2-inch squares. Then coat with a batter of 1/2 cup water-chestnut flour 1 egg, beaten 1/2 garlic clove and 1/2 scallion stalk, both minced 1/2 teaspoon salt, 2 teaspoons soy sauce and a dash of pepper. Deep-fry as in steps 3 and 4.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Deep-Fried Squab recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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