CHINESE COOKING: This is another exotic recipe that is not for everybody. But for those who would like to try it, squabs are very tasty.

RED COOKED SQUABS:


2 large plumb squabs or pigeons

2 slices fresh ginger

1 stalk green onion, trimmed & halved

1 sprig coriander

1 star anise

1-2 tbsp. dark soy sauce


seasoning:

2 tbsp. salt
1 tbsp. sugar
½ tsp. Chinese rice wine
1 tsp. grated ginger



Rub salt all over squab, rinse them well under running water; and pat dry with paper towels. Put ginger, green onion, coriander and star anise into cavity and put squabs in a glass dish that can fit into a large bamboo steamer. Mix seasoning ingredients together and rub mixture all over squabs. Put bamboo steamer over a pan of boiling water and steam squabs over high heat for 12 minutes.

Preheat oven to 475 degrees F. Put squabs in a bowl, and pour on the dark soy sauce. Rub skin all over with soy sauce and let stand for 10 minutes. Rub skin again one more time and transfer to rack in baking pan.

Bake squabs for 10 minutes or until golden brown. Carve each into quarters. Pour cooking liquid in baking pan over squabs to serve