INGREDIENTS

INSTRUCTIONS

Soak dried tangerlne peel. Mince garlic, ginger root, scallions and
soaked tangerine peel; then combine with salt, cinnamon and star
anise, mixing well. Wipe squabs with a damp cloth. Coat with mixture.
Then place in a heatproof bowl. Steam 45 minutes (see "How-to
Section"). Remove squabs. Rinse off seasonings under cold running
water. Dry well with paper toweling. Rub skin lightly with soy sauce;
return to heatproof bowl and steam 10 minutes more. Remove and let
cool. Refrigerate, covered, overnight. Heat oil. Dredge squabs  lightly
in cornstarch; then add, one at a time, and deep-fry, turning  and
basting, until golden. Drain on paper toweling. With a cleaver,  chop
each in quarters; garnish with lemon wedges and serve.  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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Nutrition (calculated from recipe ingredients)
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Calories: 62
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 298.7mg
Potassium: 208.9mg
Carbohydrates: 15.9g
Fiber: 1.3g
Sugar: 11.6g
Protein: 1.1g