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Ken Hom
Crisp Soy Squab
I cooked this
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Preparation info
Difficulty
Medium
Appears in
top 1000
Chinese Technique
By
Ken Hom
Published
1981
About
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Recipes
Contents
Ingredients
1
or more
1
-
pound
squabs
1
recipe
Soy Sauce Braising Liquid
Asia
China
Main course
Method
Braising,
deep-frying
Tie a piece of string around the bird’s neck to help you remove it from the braising liquid and to hang it to dry.
Tuck the wing tips in back to keep the