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
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|Serving Size: 1 Serving (206g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1010.1mg||35 %|
|Potassium 45.7mg||1 %|
|Total Carbohydrate 76.2g||22 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 76g|
|Protein 1.9g||3 %|
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Calories per serving: 302
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