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Suggest a better description1. Soak dried tangerlne peel. 2. Mince garlic, ginger root, scallions and soaked tangerine peel; then combine with salt, cinnamon and star anise, mixing well. 3. Wipe squabs with a damp cloth. Coat with mixture. Then place in a heatproof bowl. 4. Steam 45 minutes (see "How-to Section"). Remove squabs. Rinse off seasonings under cold running water. Dry well with paper toweling. 5. Rub skin lightly with soy sauce; return to heatproof bowl and steam 10 minutes more. Remove and let cool. Refrigerate, covered, overnight. 6. Heat oil. Dredge squabs lightly in cornstarch; then add, one at a time, and deep-fry, turning and basting, until golden. Drain on paper toweling. 7. With a cleaver, chop each in quarters; garnish with lemon wedges and serve. NOTE: Use about 6 inches of oil to cover the squabs completely when deep-frying. From
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Serving Size: 1 Serving (38g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 13 | ||
Calories from Fat: 1 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.7mg | 0 % | |
Potassium 79.7mg | 2 % | |
Total Carbohydrate 4.9g | 1 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 2.8g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 13
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