Chinese Squabs Recipe
Ingredients
| Squabs - 6 (3/4 to 1 lb each) | ||
| Garlic | 4 Clove (5gm) | |
| Ginger piece | 1 | |
| Soy sauce | 1/2 Cup (16 tbs) | |
| Honey - 1/2 cup, light | ||
| Peanut oil | 2 Tablespoon | |
| Orange juice | 2 Tablespoon | |
| Orange zest | 1 Tablespoon, finley minced | |
Directions
GETTING READY
1) In a bowl, rinse, dry and place the squabs. Trim off the wing tips and necks, then remove any excess fat from the neck cavity.
2) In a food processor, process the garlic and ginger until just smooth and stir into a mixture of soy sauce, honey, peanut oil, orange juice and zest.
3) Pour over the squabs, coat well and allow to marinate at room temperature for 4 hours or in the refrigerator overnight, turning 3- 4 times.
4) Preheat the oven to 350°F.
MAKING
5) In a large roasting pan, place the squabs and pour over the marinade.
6) Bake the squabs in the preheated oven for 1 hour, until thoroughly cooked and golden brown, basting every 15 minutes.
7) On a serving platter, remove and place the squabs.
8) In a small heavy saucepan, pour the cooking juices and boil the sauce over high heat for about 5 minutes, until it slightly thickens.
SERVING
9) Pour some of the sauce over the squabs and serve immediately with rest of the sauce in a sauce- boat.
1) In a bowl, rinse, dry and place the squabs. Trim off the wing tips and necks, then remove any excess fat from the neck cavity.
2) In a food processor, process the garlic and ginger until just smooth and stir into a mixture of soy sauce, honey, peanut oil, orange juice and zest.
3) Pour over the squabs, coat well and allow to marinate at room temperature for 4 hours or in the refrigerator overnight, turning 3- 4 times.
4) Preheat the oven to 350°F.
MAKING
5) In a large roasting pan, place the squabs and pour over the marinade.
6) Bake the squabs in the preheated oven for 1 hour, until thoroughly cooked and golden brown, basting every 15 minutes.
7) On a serving platter, remove and place the squabs.
8) In a small heavy saucepan, pour the cooking juices and boil the sauce over high heat for about 5 minutes, until it slightly thickens.
SERVING
9) Pour some of the sauce over the squabs and serve immediately with rest of the sauce in a sauce- boat.
Chef
