Photograph of the finished Roast squab

China · Chim bồ câu quay da giòn

Roast squab

1 hr Hands-on time + 8 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Squab pigeon Squab pigeon 3.5 lb
  • Photograph of Maltose Maltose 4.9 oz
  • Photograph of Rice vinegar Rice vinegar ⅔ cup
  • Photograph of Five-spice powder Five-spice powder 0.8 oz
  • Photograph of Black pepper Black pepper 0.8 oz
  • Photograph of Salt Salt 0.8 oz
  • Photograph of Oil Oil 5 ⅛ cups
  • Photograph of Ginger Ginger 3.5 oz
  • Photograph of Spring onion Spring onion 3.5 oz
  • Photograph of Lime Lime 2
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Blanch the bird in boiling water for 30 seconds to shrink the skin, then pat dry.
  2. 2 Brush the skin with a mixture of malt extract and vinegar, then air dry it in cold air for 8 hours.
  3. 3 Paper-thin skin is a characteristic of crispy roasted pork skin, quite different from the soft, soy-marinated version.
  4. 4 Roast at 200 degrees for 25 minutes, then pour hot oil over the skin three times to make it crispy.
  5. 5 The final pour of hot oil is the step that creates the crispy texture; without this step, the skin will only be golden brown and soft.
  6. 6 Chop into pieces while still hot and serve with salt, pepper, and lemon.

With an appliance

  • Oven 1 hr

    Rotate at 200 degrees for 25 minutes on the top rack, with the water tray underneath, then pour hot oil over it three times.

Start cooking