Recipe - Steamed Deep-Fried Squab

1 Piece dried tangerine peel
1 Clove garlic
2 sl Fresh ginger root
2 Scallion stalks
One half teaspoon Salt
One half teaspoon Cinnamon
One fourth teaspoon Powdered star anise
2 Squabs
Soy sauce
Oil for deepfrying
Cornstarch
Lemon wedges

1. Soak dried tangerlne 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 "Howto Section"). 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 deepfry, 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
deepfrying.

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