Best Steamed Deep Fried Squab Recipes

Steamed Deep-Fried Squab image

Number Of Ingredients 12

1 piece , dried tangerine peel
1 clove garlic
2 slices fresh ginger root
2 stalks scallion
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon powdered star anise
2 squab
soy sauce
oil for deep-frying
cornstarch
lemon wedges

Steps:

1. Soak dried tangerine 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, _Steaming). 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. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

Deep-Fried Steamed Aromatic Squab image

Number Of Ingredients 15

1 stick , dried bean curd
2 or 3 squab
oil for deep-frying
2 slices fresh ginger root
1 stalk scallion
2 tablespoons soy sauce
2 tablespoons sherry
2 cloves star anise
1 stick cinnamon, 1-inch piece
1/4 cup bamboo shoots
2 stalks scallion
1 tablespoon cornstarch
1/4 cup Stock, Chicken or favorite stock
2 tablespoons oils
1/2 teaspoon salt

Steps:

1. Soak dried bean curd. 2. Wipe squabs with a damp cloth and dry well with paper toweling. 3. Heat oil. Add squabs, one at a time, and deep-fry, turning and basting, until light golden. Drain on paper toweling. 4. With a cleaver, chop squabs, bones and all, in 1- by 2-inch pieces. Transfer to a heatproof bowl. Slice ginger root, mince scallion and add, along with soy sauce, sherry, star anise and cinnamon stick. 5. Steam 30 minutes (see HOW-TO, _Steaming). 6. Meanwhile slice bamboo shoots and soaked bean curd. Cut remaining scallion stalks in 1-inch sections. Blend cornstarch and cold stock to a paste. 7. Heat oil. Add bamboo shoots, bean curd and scallions. Stir-fry to cook through (3 to 4 minutes). 8. Stir in salt. Then stir in cornstarch paste to thicken. Pour over squabs in their steaming bowl and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves