Browned Squab With Roasted Salt And Pepper Recipe - Cooking Index
Browned Squab With Roasted Salt And Pepper Recipe - Cooking Index
Squab, a fancy name for pigeon, is very popular with the Chinese. The meat is dark and moist and will respond to several methods of cooking.
Cuisine: Chinese| 2 | Squabs | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 teaspoon | 5ml | Dark soy sauce |
| 4 cups | 948ml | Peanut oil - for deep-frying |
| Roasted salt and pepper - see * note |
* Note: See the "Roasted Salt And Pepper" recipe which is included in this collection.
Cut each squab in half. Rub with the salt, pepper and soy sauce. Deep-fry in the hot oil at 375 degrees until lightly browned, about 15 (?) minutes. Do not overcook.
Hack the squab into bite-sized slices and arrange on a heated platter.
Serve with Roasted Salt And Pepper. The pieces of bird are lightly dipped into the salt-and-pepper mixture. This recipe serves 4 as part of a Chinese meal.
Source:
Jeff Smith
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