Peking-Style Roast Squab

Squab or young pigeons are a highly prized treat in Chinese cuisine and are often found on Hong Kong menus. It is said that more than 900,000 of these tasty birds are consumed there each year. Cantonese cooks have been ingenious in devising scores of innovative ways to cook them. So-called roast pigeon is really cooked for twenty minutes in a broth full of spices and seasonings. It is then drained, cooled and dried. Just before serving, it is deep-fried so that the skin becomes parchment cr