<-----googlescript--->

Red-Cooked Deep-Fried Squab



  • Prep Time: N/A
  • Cooking Time: N/A

Red-Cooked Deep-Fried Squab

Not rated | 0 votes | Rate it!
Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

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.

Ingredients:

1 Piece dried tangerine peel
2 sl Fresh ginger root
1/4 c Sugar
1 c Soy sauce
4 -(up to)
5 c Water
1 (1-inch piece) cinnamon
2 Or
3 Cloves star anise
2 Squabs
Oil for deep-frying

Serves:

4 Servings
Flag as inappropriate