| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chinese |
Frugal01 |
4 |
servings |
INGREDIENTS
| 2 |
|
Squabs |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
ts |
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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