Browned Squab With Roasted Salt And Pepper
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chinese | Frugal01 | 4 | Servings |
INGREDIENTS
| 2 | Squabs | |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 1 | t | Dark soy sauce |
| 4 | c | Peanut oil, for deep-frying |
| Roasted Salt And Pepper, see | ||
| * Note |
INSTRUCTIONS
Note: See the "Roasted Salt And Pepper" recipe which is included in this collection. Cut each squab in half. Rub with the salt, pepper and soy sauce. Deep-fry in the hot oil at 375 degrees until lightly browned, about 15 (?) minutes. Do not overcook. Hack the squab into bite-sized slices and arrange on a heated platter. Serve with Roasted Salt And Pepper. The pieces of bird are lightly dipped into the salt-and-pepper mixture. This recipe serves 4 as part of a Chinese meal. Comments: Squab, a fancy name for pigeon, is very popular with the Chinese. The meat is dark and moist and will respond to several methods of cooking. In ancient China these birds were eaten by rich and poor alike. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 02-12-1992 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-06-1995 Recipe by: Jeff Smith Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 116.9mg
Potassium: 5.1mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g