Smoked Marinated Squab
Smoked Marinated Squab
Try this quick and easy Chinese squab recipe by Martin Yan from True Passion.
  • Difficulty Level Moderate
  • Technique Smoking
  • Preparation Time 10 minutes
  • Cooking Time 45 minutes
  • Yield 4 servings
  • Marinade
  • ¼ cup Merlot (optional)
  • 3 tablespoons Dark soy sauce
  • 2 tablespoons Soy sauce
  • 1 tablespoon Sugar
  • 2 teaspoons minced Ginger
  • 2 whole Squabs or one small Spring Chicken (cut into half)
  • Smoking Mixture
  • ⅔ cup Oolong or Black tea leaves
  • ½ cup packed Brown sugar
  • ⅓ cup Long-grain Rice
  • 1 teaspoon Chinese five-spice
  1. Combine marinade ingredients in a pot. Add squabs or spring chicken and refrigerate overnight. Remove chicken; let cool and pat dry with paper towels
  2. Steam squab or spring chicken for 25-30 minutes
  3. Line the inside of wok and its lid with foil
  4. Combine smoking mixture and spread evenly in the foil-lined wok. Set a round cake rack over smoking mixture. Place quail on the rack
  5. Heat wok, uncovered, over high heat until mixture begins to smoke. Cover wok with lid; reduce heat to medium-low and smoke for 7 to 10 minutes. Turn off heat and let stand for 3 minutes before removing lid

Remark: for better appears, pour hot oil on squabs or spring chicken until golden brown

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