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Browned Squab With Roasted Salt And Pepper

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
Type: Chicken, Poultry
Serves: 4 people

Recipe Ingredients

2   Squabs
  Salt - to taste
  Freshly-ground black pepper - to taste
1 teaspoon 5mlDark soy sauce
4 cups 948mlPeanut oil - for deep-frying
  Roasted salt and pepper - see * note

Recipe Instructions

* 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.

Jeff Smith


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