Red-Cooked Deep-Fried Squab Recipe

Free Recipe Red-Cooked Deep-Fried Squab

Recipe Type: P Recipes

Recipe Preparation: boil

Cooking Ingredients for Red-Cooked Deep-Fried Squab Recipe

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

Red-Cooked Deep-Fried Squab Preparation

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. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4.

Cooking Temperature:

Recipe Serves: 4

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