| 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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