Crispy Peach Blossom Squab

Name: Crispy Peach Blossom Squab
Prep time: 2 h 15 min
Cook time: 55 min
Total time: 3 h 10 min
Ingredients: 10 (1250 g) Squab (plucked and cleaned); 25 g Shaoxing wine; 150 g Soy sauce; 25 g Sugar; 50 g Ginger-scallion juice; 750 g Lard; 2.5 g MSG; 5 g Fine salt; 5 g Star anise; 50 g Sesame oil

Crispy Peach Blossom (香酥桃花) is a traditional seasonal renowned dish from Taizhou, featuring crispy skin, fresh meat, crispy bones, a bright glossy red hue, and a rich, fragrant aroma.

3h 10m

Easy

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Ingredients

Squab (plucked and cleaned) 10 (1250 g)

Shaoxing wine 25 g

Soy sauce 150 g

Sugar 25 g

Ginger-scallion juice 50 g

Lard 750 g

MSG 2.5 g

Fine salt 5 g

Star anise 5 g

Sesame oil 50 g

Instructions

Step 1: Marinate

Pluck and clean the squab. Using the long beak of each bird, thread the two legs and two wings together, and arrange in a dish. Add the Shaoxing wine, fine salt, 50 g of the soy sauce, and the ginger-scallion juice, and marinate for about 2 hours.

Step 2: Braise

Place a pot over high heat, add the squab, then add water (enough to cover), 100 g of the soy sauce, the sugar, cassia bark, and star anise. Cook through, then remove and drain off the liquid.

Step 3: Deep-Fry

Place a pot over high heat, add the lard, and heat to 70–80% hot. Add the squab and deep-fry until tender inside and golden outside. Remove with a slotted spoon, arrange on a plate, drizzle with sesame oil, and serve with pepper-salt and sweet bean sauce on the side.