Red-Cooked Deep-Fried Squab

Ready in 1 hour

Top-ranked recipe named "Red-Cooked Deep-Fried Squab"

Share it:

Try this Red-Cooked Deep-Fried Squab recipe, or contribute your own. "Soy Sauce" and "Poultry" are two tags used to describe Red-Cooked Deep-Fried Squab.


Ingredients

Are you making this? 
1 c Soy sauce
2 sl Fresh ginger root
5 c Water
2 Or
1 (1-inch piece) cinnamon
1/4 c Sugar
3 Cloves star anise
4 -(up to)
2 Squabs
1 Piece dried tangerine peel
Oil for deep-frying

Original recipe makes 4 Servings

Servings  

Preparation

1. Soak dried tangerine peel. 2. Slice ginger root. Then place in a heavy pan, along with sugar, soy sauce, water, cinnamon, star anise and soaked tangerine peel. Bring to a boil. 3. Wipe squabs with a damp cloth. Add to pan and bring to a boil again. Then simmer, covered, 30 minutes, turning frequently for even coloring. Drain well and let cool. Dry with paper toweling. 4. Heat oil. Add squabs one at a time and deep-fry until crisp and golden. Drain on paper toweling. 5. With a cleaver, chop birds, bones and all, in bite-size pieces. Serve with "Basic Pepper-Salt Mix" (see recipe). NOTE: Use about 6 inches of oil to cover the squabs completely when deep-frying. From , ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.

Calories Per Serving: 302 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Red-Cooked Deep-Fried Squab. Be the first to review it!

I'd rate it:


sign in to add your comment

Learn more

Squab

Recipe ideas by email


Reviews

There are no reviews yet. Be the first!

Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free