Roasted Squab
"According to Traditional Chinese Medicine's seasonal wellness principles: 'Nourish yang in spring and summer, nourish yin in autumn and winter.' After the Cold Dew solar term, the diet should include more foods that nourish yin and moisten dryness, while reducing spicy and stimulating foods. Pigeon is not only delicious but also nutritionally rich, with high culinary value, making it a renowned tonic food."
Ingredients
squab
2
ginger
1
scallions
2
Instructions
1
Step 1
Prepare all the ingredients.
2
Step 2
Rinse the squab clean and drain off excess water, then place in a container. Cut the scallions into segments and slice the ginger. Combine light soy sauce, oyster sauce, sugar, chicken bouillon, scallion segments, and an Orleans-style seasoning, and stir everything together until evenly mixed. Massage the marinade all over the squab for 2-3 minutes, then tuck the ginger slices, scallion segments, and a bit of the sauce into the cavity to marinate, which helps remove any gamey odor.
3
Step 3
Marinate for 4-5 hours (turning the squab a few times in between) or refrigerate overnight so the flavors penetrate more deeply.
4
Step 4
In advance, melt the honey and butter together over a double boiler and stir until smooth.
5
Step 5
To prevent the squab from scorching and ruining the texture, wrap the neck, wing tips, and thin leg portions with aluminum foil. Brush the honey mixture generously all over the squab, set them on the rack, and transfer into the oven.
6
Step 6
Place in the oven.
7
Step 7
Bake at 180°C (350°F) for 30 minutes, then remove the squab and brush on another coat of the honey glaze.
8
Step 8
Continue baking for another 10 minutes, watching the color closely the whole time. Once nicely browned, cover with foil to prevent burning.
9
Step 9
Remove the roasted squab, drain off any oil, cut into pieces while hot, arrange on a plate, and serve.
10
Step 10
Nourishing, fragrant, and crispy on the outside while tender within, this honey-glazed roast squab is especially delicious dipped in a little salt and pepper.
