Free Recipe Steamed Deep-Fried Squab
Recipe Type: P Recipes
Recipe Preparation: cook
Cooking Ingredients for Steamed Deep-Fried Squab Recipe
1 Piece dried tangerine peel
1 Clove garlic
2 sl Fresh ginger root
2 Scallion stalks
1/2 ts Salt
1/2 ts Cinnamon
1/4 ts Powdered star anise
2 Squabs
Soy sauce
Oil for deep-frying
Cornstarch
Lemon wedges
Steamed Deep-Fried Squab Preparation
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.
Cooking Temperature:
Recipe Serves: 4
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