Equipment
Ingredients
curing
- 4 squab
- 30 g salt
- 6 g sichuan peppercorns
- 6 star anise
- 2 cinnamon stick
smoking and frying
- 10 ml dark soy sauce
- 120 g uncooked rice
- 110 g light brown sugar
- 60 g black tea leaves
- 1000 ml peanut oil, for deep frying
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 391 kcal
- Protein
- 41 g
- Carbohydrates
- 28 g
- Fat
- 12 g
- Fiber
- 1 g
- Sugar
- 13 g
- Sodium
- 1692 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 162 mg
- Potassium
- 485 mg
- Calcium
- 74 mg
- Iron
- 3.6 mg
- Magnesium
- 56 mg
- Phosphorus
- 329 mg
- Zinc
- 4.0 mg
- Vitamin A
- 61 mcg
- Vitamin C
- 0 mg
- Vitamin E
- 0.5 mg
- Vitamin K
- 6 mcg
- Vitamin B6
- 0.7 mg
- Vitamin B12
- 0.7 mcg
- Thiamin
- 0.23 mg
- Riboflavin
- 0.34 mg
- Niacin
- 14.2 mg
- Folate
- 54 mcg
- Water
- 161 g
- Caffeine
- 2 mg
Sources: USDA FoodData Central
Method
Clean the squabs thoroughly under cold water and pat the skin completely dry with paper towels.
Place the salt, Sichuan peppercorns, star anise, and cinnamon sticks in a dry skillet over medium heat. Toast until the mixture smokes and the salt turns a light brown color.
Allow the spice mixture to cool completely, then remove and discard the star anise and cinnamon sticks.
Apply the salt and peppercorn rub to the interior and exterior of each squab. Cover and refrigerate for a minimum of 8 hours or overnight.
Arrange the squabs breast-side down on a heat-proof plate and steam for 30 minutes until the meat is cooked through.
Remove the squabs from the steamer and let them cool. Once cooled, rub the skin evenly with dark soy sauce.
Line the base of a wok with aluminum foil. Spread the rice, brown sugar, and tea leaves over the foil. Insert a rack and place the squabs on it breast-side up.
Line the wok lid with foil and cover the wok. Place dampened paper towels around the lid edge to create a smoke-tight seal.
Heat the wok over medium-high heat. Once the aroma of smoke is detected, maintain the heat for 15 minutes.
Turn off the heat and leave the wok covered for 45 minutes to allow the smoke to penetrate the meat.
Heat peanut oil in a deep fryer or large wok to 180°C (350°F). Fry each squab individually for 5 minutes until the skin becomes dark and crisp.
Remove the squabs from the oil, drain on paper towels, and serve warm or at room temperature.
Chef's Notes
- Refined peanut oil is best for this recipe due to its high smoke point.
- Ensure the kitchen is well-ventilated during the smoking process.
Storage
Refrigerator: 72 hours — Store in an airtight container.
Reheating: Reheat in a 190°C/375°F oven for 10 minutes to maintain skin crispness.
Troubleshooting
Meat has a bitter aftertaste
Cause: The squabs were smoked for too long or the smoking temperature was too high, burning the tea leaves.
Fix: Cannot be fixed
Prevention: Strictly adhere to the 15-minute active smoking time and ensure the wok is properly sealed.
Skin is not crispy after frying
Cause: The oil temperature was too low or the skin was still damp from steaming.
Fix: Refry briefly once oil returns to correct temperature.
Prevention: Ensure oil reaches 180°C (350°F) before adding squab and pat dry thoroughly before frying.
Cultural Context
Tea-smoked squab is a classic Chinese delicacy, particularly popular in Cantonese cuisine. The technique of smoking food with tea leaves and rice is an ancient method used to impart a distinctive aroma and flavor, often reserved for special occasions and banquets.
