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Chinese Squabs

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<p><a href="http://www.flickr.com/photos/fifikins/3591186358/">Image Credit</a></p>
Ingredients
  Squabs 6 Pound (6 Whole, 1 Pound Each)
  Garlic 4 Clove (20 gm), peeled
  Ginger piece 1 Inch, fresh, peeled and coarsely chopped
  Fresh ginger piece 1 Inch
  Soy sauce 1⁄2 Cup (8 tbs)
  Light honey 1⁄2 Cup (8 tbs)
  Peanut oil 2 Tablespoon
  Orange juice 2 Tablespoon
  Orange zest 1 Tablespoon, finely minced
  Finely minced orange zest 1 Tablespoon
Directions

GETTING READY
1) In a bowl, rinse, dry and place the squabs. Trim off the wing tips and necks, then remove any excess fat from the neck cavity.
2) In a food processor, process the garlic and ginger until just smooth and stir into a mixture of soy sauce, honey, peanut oil, orange juice and zest.
3) Pour over the squabs, coat well and allow to marinate at room temperature for 4 hours or in the refrigerator overnight, turning 3- 4 times.
4) Preheat the oven to 350°F.

MAKING
5) In a large roasting pan, place the squabs and pour over the marinade.
6) Bake the squabs in the preheated oven for 1 hour, until thoroughly cooked and golden brown, basting every 15 minutes.
7) On a serving platter, remove and place the squabs.
8) In a small heavy saucepan, pour the cooking juices and boil the sauce over high heat for about 5 minutes, until it slightly thickens.

SERVING
9) Pour some of the sauce over the squabs and serve immediately with rest of the sauce in a sauce- boat.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Poultry
Interest: 
Gourmet
Preparation Time: 
35 Minutes
Cook Time: 
60 Minutes
Ready In: 
95 Minutes
Servings: 
6

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