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Add a photoServings: 4
Ingredients
- 2 x Squabs Salt to taste Freshly-grnd black pepper to taste
- 1 tsp Dark soy sauce
- 4 c. Peanut oil for deep-frying Roasted Salt And Pepper see * Note
Directions
- Cut each squab in half. Rub with the salt, pepper and soy sauce. Deep-fry in the warm oil at 375 degrees till lightly browned, about 15 () min. Don't overcook.
- Hack the squab into bite-sized slices and arrange on a heated platter.
- Serve with Roasted Salt And Pepper. The pcs of bird are lightly dipped into the salt-and-pepper mix.
- This recipe serves 4 as part of a Chinese meal.
- Comments: 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. In ancient China these birds were eaten by rich and poor alike.
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