Tea-Smoked Squab

Name: Tea-Smoked Squab
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 8 to 10 servings
Cuisine: chinese
Ingredients: 4 whole squabs; 2 tablespoons coarse salt; 2 teaspoons Sichuan peppercorns; 6 star anise; 2 2-inch cinnamon sticks; 2 teaspoons dark soy sauce; 1/2 cup uncooked rice; 1/2 cup light brown sugar; 1/4 cup black tea leaves; Peanut oil for deep frying

Recipe from "Bruce Cost's Asian Ingredients"

Adapted by Florence Fabricant

Updated Oct. 11, 2023

Total Time: 1 hour 40 minutes
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Rating: (0)
Comments: Read comments

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Ingredients

Yield:8 to 10 servings

4whole squabs
2tablespoons coarse salt
2teaspoons Sichuan peppercorns
6star anise
22-inch cinnamon sticks
2teaspoons dark soy sauce
½cup uncooked rice
½cup light brown sugar
¼cup black tea leaves
Peanut oil for deep frying

Ingredient Substitution Guide

Preparation

Step 1
Rinse and dry the squabs thoroughly.
Step 2
Place the salt, peppercorns, star anise and cinnamon sticks in a dry skillet and toast by shaking over medium heat until the mixture begins to smoke and the salt begins to turn brown. Allow to cool. Discard the star anise and cinnamon and rub salt and peppercorns over the squabs, inside and out. Cover the squabs loosely and set in a cool place or in the refrigerator for eight hours or overnight.
Step 3
Place the squabs, breast side down, on a heat-proof plate. Place in a steamer or a covered wok fitted with a rack and steam 30 minutes. Allow squabs to cool, then rub with soy sauce.
Step 4
Cover the bottom of a wok with aluminum foil. Place the rice, brown sugar and tea in it. Place a rack in the wok and arrange the squabs breast side up on the rack. Line the cover of the wok with foil, cover the wok and seal the edge of the cover with dampened paper towels to keep the smoke from escaping.
Step 5
Turn the heat to medium high and when you smell smoke leave the heat on for 15 minutes. Turn the heat off and keep the birds in the covered wok for 45 minutes.
Step 6
In a large wok or deep fryer heat the oil, add the squabs one at a time and deep fry them for five minutes to crisp the skin. Pat dry with paper towels. Serve warm or at room temperature.