|Dry mustard||1⁄2 Teaspoon|
|Ginger slice||1 , chopped|
|Melted chicken fat||5 Tablespoon|
|Soy sauce||2 Tablespoon|
Mix the mustard, sugar, ginger, chicken fat, soy sauce and sherry in a small pan, bring to a boil and simmer for about 2 minutes, stirring occasionally.
Set it aside.
Split the squabs through the center of the breast and turn them over, back upward, so that they will be flat.
Place them on a rack in a roasting pan and pour the sauce mixture over them.
Broil them under medium heat, basting frequently, for about 20 to 30 minutes or until the skin is brown and crisp.
Cut each squab into 4 pieces and serve very hot on a shallow plate oyster sauce over them and add the sugar, pepper, sherry and water.
Cover the pan and continue to cook for 2 minutes, and then turn the squabs and cook for another 2 minutes.
Remove the squabs, chop them into bite- sized pieces and arrange in a shallow dish.
Mix the ingredients for the thickening and add to the gravy and when it is smooth and thick pour over the squabs and serve immediately.