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Steamed Deep Fried Squab

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This Steamed Deep Fried Squab does not take much cook time and is easy to prepare as well. The main problem with this Steamed Deep Fried Squab dish is that there is nothing left each time I make it, no matter the quantity. So be warned!
Ingredients
  Tangerine peel piece 1 , dried
  Garlic 1 Clove (5 gm)
  Ginger root slice 2
  Scallion stalks 2
  Salt 1⁄2 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  Star anise 1⁄4 Teaspoon, powdered
  Squabs 2
  Soy sauce 2 Tablespoon
  Oil 2 Cup (32 tbs) (For Deep Frying)
  Cornstarch 2 Tablespoon
  Lemon wedges 3
Directions

1. Soak dried tangerine 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 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

Recipe Summary

Cuisine: 
Chinese
Method: 
Steamed

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