| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 4 | Servings |
INGREDIENTS
| 1 | Piece dried tangerine peel | |
| 2 | sl | Fresh ginger root |
| 1/4 | c | Sugar |
| 1 | c | Soy sauce (up to) |
| 5 | c | Water |
| 1 | (1-inch piece) cinnamon | |
| 2 | Or | |
| 3 | Cloves star anise | |
| 2 | Squabs | |
| Oil for deep-frying |
INSTRUCTIONS
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. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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