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Lemon Squab In A Wok

Chicken.delights's picture
  Squab/Two cornish game hens, 1 pound each 28 Ounce (2 Squab, 12 To 14 Ounce Each)
  Dark soy sauce 2 Tablespoon
  Peanut oil/Cooking oil 1⁄4 Cup (4 tbs)
  Water 1⁄3 Cup (5.33 tbs)
  Sugar 2 Tablespoon
  Lemon juice 2 Tablespoon
  Light soy sauce 1 Teaspoon
  Cognac/Brandy 1⁄2 Teaspoon
  Sesame seed oil 1⁄4 Teaspoon
  Lemon slices 4

Rub birds inside and out with dark soy sauce.
In wok or skillet brown birds on all sides in hot peanut oil till golden, about 10 minutes.
Drain off excess fat.
Combine water, sugar, lemon juice, light soy sauce, cognac, and sesame seed oil.
Add to wok.
Reduce heat; cover and simmer till birds are tender, 45 to 50 minutes.
Remove birds; drain on paper toweling.
Keep warm.
Over high heat, boil pan juices to reduce liquid to 1/4 cup, about 5 minutes.
Quarter birds or cut in pieces; place on serving platter.
Garnish with lemon slices; serve with pan juices.

Recipe Summary

Side Dish

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