Recipe: Smoked Marinated Squab

Marinade

• 1/4 cup Merlot (optional)
• 3 tbsp dark soy sauce
• 2 tbsp soy sauce
• 1 tbsp sugar
• 2 tsp minced ginger
• 2 whole squabs or one small spring chicken (cut into half)

Smoking Mixture

• 2/3 cup oolong or black tea leaves
• 1/2 cup packed brown sugar
• 1/3 cup long-grain rice
• 1 tsp Chinese five-spice

1. Combine the marinade ingredients in a pot.
2. Add squabs or spring chicken and refrigerate overnight.
3. Remove chicken, let cool and pat dry with paper towels.
4. Steam squab or spring chicken for 25-30 minutes.
5. Line the inside of wok and its lid with foil.
6. Combine the smoking mixture and spread evenly on the insides of the foil-lined wok.
7. Set a round cake rack over the wok with the smoking mixture.
8. Place the squab on the rack.
9. Heat the wok, uncovered, over high heat until mixture begins to smoke.
10. Cover wok with a lid and reduce to medium-low heat and smoke for 7 to 10 minutes.
11. Turn off heat and let it stand for 3 minutes before removing lid.

Source: http://www.asianfoodchannel.com/recipe/3712-smoked-marinated-squab