Recipe - Red-Cooked Deep-Fried Squab

1 Piece dried tangerine peel
2 sl Fresh ginger root
One fourth cup Sugar
1 cup Soy sauce
4 (up to)
5 cup Water
1 (1inch piece) cinnamon
2 Or
3 Cloves star anise
2 Squabs
Oil for deepfrying

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 deepfry until crisp and golden.
Drain on paper toweling.

5. With a cleaver, chop birds, bones and all, in bitesize pieces. Serve
with "Basic PepperSalt Mix" (see recipe).

NOTE: Use about 6 inches of oil to cover the squabs completely when
deepfrying.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.