Lemon Squab In A Wok Recipe


Health IndexAverageCourse
MethodMain Ingredient


 Squab/Two cornish game hens, 1 pound each28 Ounce (2 Squab, 12 To 14 Ounce Each)
 Dark soy sauce2 Tablespoon
 Peanut oil/Cooking oil1⁄4 Cup (4 tbs)
 Water1⁄3 Cup (5.33 tbs)
 Sugar2 Tablespoon
 Lemon juice2 Tablespoon
 Light soy sauce1 Teaspoon
 Cognac/Brandy1⁄2 Teaspoon
 Sesame seed oil1⁄4 Teaspoon
 Lemon slices4

Nutrition Facts

Serving size: Complete recipe

Calories 1792 Calories from Fat 1043

% Daily Value*

Total Fat 117 g179.6%

Saturated Fat 25.2 g125.9%

Trans Fat 0 g

Cholesterol 714.5 mg

Sodium 2315.3 mg96.5%

Total Carbohydrates 40 g13.4%

Dietary Fiber 1.4 g5.7%

Sugars 32.8 g

Protein 140 g279.4%

Vitamin A 15.2% Vitamin C 153.6%

Calcium 12.2% Iron 200.1%

*Based on a 2000 Calorie diet


Rub birds inside and out with dark soy sauce.
In wok or skillet brown birds on all sides in hot peanut oil till golden, about 10 minutes.
Drain off excess fat.
Combine water, sugar, lemon juice, light soy sauce, cognac, and sesame seed oil.
Add to wok.
Reduce heat; cover and simmer till birds are tender, 45 to 50 minutes.
Remove birds; drain on paper toweling.
Keep warm.
Over high heat, boil pan juices to reduce liquid to 1/4 cup, about 5 minutes.
Quarter birds or cut in pieces; place on serving platter.
Garnish with lemon slices; serve with pan juices.