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Mandarin Style Squab Recipe
|Frying oil||2 Cup (32 tbs) (For Deep Frying)|
|Mushrooms||10 , soaked and halved|
|Chestnuts||10 , shelled and blanched|
|Jujubes||6 , peeled and halved|
|Water chestnuts||6 , peeled and halved|
|Soy sauce||1 Tablespoon|
|Sherry||1 Cup (16 tbs)|
|Boiling chicken stock||1 1⁄2 Cup (24 tbs)|
Serving size: Complete recipe
Calories 1049 Calories from Fat 471
% Daily Value*
Total Fat 51 g78.4%
Saturated Fat 9.4 g47%
Trans Fat 0 g
Cholesterol 10.8 mg3.6%
Sodium 4096.8 mg170.7%
Total Carbohydrates 115 g38.5%
Dietary Fiber 7.5 g29.9%
Sugars 22.9 g
Protein 21 g41.2%
Vitamin A 0.9% Vitamin C 113.3%
Calcium 4% Iron 19.9%
*Based on a 2000 Calorie diet
Remove from the oil and rinse them in cold water.
Place squabs in a casserole and add the mushrooms, chestnuts, jujubes, water chestnuts, sugar, ginger, soy sauce, sherry, salt and chicken stock.
Preheat the oven to 350 degrees and cook the casserole from about 35 to 45 minutes or until the meat is ready to fall apart at the touch of a chopstick.
Serve in the casserole.