Crispy Lemongrass-Roasted Squab
This dish features squab as its main ingredient. Through cooking, the skin becomes golden and crispy while the meat remains tender and juicy. The addition of lemongrass imparts a refreshing aroma to the dish.
Lemongrass Marinade Recipe (for 10 squabs)
1. Finely chop 250g fresh lemongrass and set aside.
2. Seasoning Water: Combine 5 pounds (2.27 kg) water, 70g (2 oz) Knorr Chicken Powder, 85g (3 oz) MSG, 100g (3.5 oz) salt, and 50g (1.7 oz) white sugar. Stir until dissolved. Set aside.
3. Add the chopped lemongrass to a blender in two batches. Pour in enough seasoning water to cover, blend until smooth, then pour into a bowl. Add the remaining seasoning water and stir well. The lemongrass sauce is now ready.
Crispy Skin Marinade:
1. 1 pound 5% white vinegar, 3 lemon slices, 200g premium red Zhejiang vinegar, 170g maltose, 50g 30% vinegar essence, 30g baijiu (62% ABV).
2. Combine all ingredients in a bowl. Place bowl in a pot with minimal water. Heat over indirect steam until mixture boils.
Crispy Glaze Preparation:
(Yields enough for four squabs)
1. Combine 40g low-gluten flour, 3g cornstarch, 7g wheat starch, 5g glutinous rice flour, 5g white sugar, 65g water, and 125g egg white. Mix thoroughly. Strain the glaze through a fine sieve before use.
Preparation Process:
1. Rinse squabs thoroughly. Marinate in lemongrass juice for 12 hours. Remove and hook squabs with a skewer. Briefly blanch skin in hot water, then cool. Thoroughly rinse inside cavity. Hang squabs to air-dry surface moisture.
2. Preheat the crispy coating mixture over a double boiler. Dip the squabs into the mixture to coat evenly, then hang to air-dry.
3. Apply the crispy coating mixture to the squabs using a ladle or brush. After the first coat, hang to air-dry. Apply a second coat evenly, hang to air-dry, then apply a third coat.
. After drying, apply a third coat and let air-dry for 2 hours before frying.
4. Heat oil in a wok to medium-high (50% heat). Fry the squabs over low heat for 6 minutes until cooked through, then remove. Increase oil temperature and fry the squabs again to crisp the skin further until golden brown.