| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
|
Piece dried tangerine peel |
| 1 |
|
Clove garlic |
| 2 |
sl |
Fresh ginger root |
| 2 |
|
Scallion stalks |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Cinnamon |
| 1/4 |
ts |
Powdered star anise |
| 2 |
|
Squabs |
|
|
Soy sauce |
|
|
Oil for deep-frying |
|
|
Cornstarch |
|
|
Lemon wedges |
INSTRUCTIONS
1. Soak dried tangerlne peel.
2. Mince garlic, ginger root, scallions and soaked tangerine peel; then
combine with salt, cinnamon and star anise, mixing well.
3. Wipe squabs with a damp cloth. Coat with mixture. Then place in a
heatproof bowl.
4. Steam 45 minutes (see "How-to Section"). Remove squabs. Rinse off
seasonings under cold running water. Dry well with paper toweling.
5. Rub skin lightly with soy sauce; return to heatproof bowl and steam 10
minutes more. Remove and let cool. Refrigerate, covered, overnight.
6. 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.
7. 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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