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Fried Squabs
(Cha - Pai - Ke)
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| What You Need: |
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2 squabs, approximately 12 ounces to 1 pound each
2 quarts cold water
1 scallion, including the green top, cut into 2-inch lengths
3 slices peeled fresh ginger root, about 1 inch in diameter and 1/8 inch thick
2 cups master sauce, prepared according to the recipe for braised soy sauce chicken
3 cups peanut oil, or flavorless vegetable oil
1 lemon, cut in quarters, or roasted salt and pepper
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| How To Cook: |
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PREPARE AHEAD:
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1. With a cleaver, sharp, heavy knife or poultry shears, cut the squabs open along their backbones and spread them out.
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2. Place the birds, skin side down, on a chopping board, and, with the flat of the cleaver or a kitchen mallet, give them a few sharp blows to break their breastbones and flatten them.
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3. Wash the squabs quickly under cold running water and pat them dry with paper towels.
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4. Have the squabs, water, scallions, ginger, master sauce and oil within easy reach.
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TO COOK:
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1. Over high heat, bring the 2 quarts of water to a rolling boil in a 4-quart pot. Drop in the squabs, cover the pan tightly and turn off the heat. Let the squabs rest in the water for 5 minutes, then remove them and drain them on a double thickness of paper towels.
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2. Pour off the water from the pot and replace it with the master sauce. Add the squabs, bring the sauce to a boil and cover the pot. Reduce the heat to its lowest point and simmer undisturbed for 15 minutes, then remove the squabs and save the master sauce to be used again.
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3. Pour 3 cups of oil into a 12-inch wok or deep-fryer and heat the oil until a haze forms above it or it registers 375°F on a deep-frying thermometer.
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4. Drop in the scallions, ginger and squabs, and deep-fry for 2 or 3 minutes, turning them over with a large slotted spoon from time to time until the squabs are a golden brown all over. Remove them from the oil and drain on paper towels.
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5. Cut each squab into 6 pieces by just splitting it lengthwise along the breastbone and then chopping each half crosswise into 3 slices. Arrange the pieces-reconstructed in their original shapes-on a heated platter and serve at once with lemon quarters or with roasted salt and pepper.
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