Deep-fried Squab

INGREDIENTS

INSTRUCTIONS

With a cleaver, chop each squab in quarters. Place in a bowl. Combine
soy sauce and sherry, then rub into skin. Let stand 30 minutes,
turning occasionally. Drain, discarding marinade. Heat oil. Add
squabs, a few pieces at a time, and deep-fry 1 minute. Drain on paper
toweling. Let cool slightly. Reheat oil and return squab sections.
Deep-fry, turning frequently, until crisp and golden. Drain again on
paper toweling. Cut lettuce in strips and arrange on a serving
platter. Arrange squab over lettuce. Serve with lemon wedges and salt.
NOTE: The diner squeezes lemon juice over the squab, then dips each
section in salt before eating. VARIATIONS:  In step 2, add to the
soy-sherry mixture 2 slices fresh ginger root,  minced. In step 2, rub
the squabs with soy sauce only; then deep-fry.  After step 4, heat in a
saucepan 1 tablespoon sugar, 2 tablespoons  sherry, 2 teaspoons soy
sauce, the juice of 1/2 lemon, and a few  drops of sesame oil. When
this mixture comes to a boil, add  deep-fried squab sections and
simmer, uncovered, 2 to 3 minutes.  Garnish with lemon slices ard
serve. Omit steps 1 and 2. With a  cleaver, chop the squabs, bones and
all, in 1-1/2 inch squares. Then  coat with a batter of 1/2 cup
water-chestnut flour; 1 egg, beaten;  1/2 garlic clove and 1/2 scallion
stalk, both minced; 1/2 teaspoon  salt, 2 teaspoons soy sauce and a
dash of pepper. Deep-fry as in  steps 3 and 4.  From <The Thousand
Recipe Chinese Cookbook>, ISBN 0-517-65870-4.  Downloaded from Glen's
MM Recipe Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 24
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 605.8mg
Potassium: 69.9mg
Carbohydrates: 3.4g
Fiber: <1g
Sugar: <1g
Protein: 1g