cateory: preparation_method
Grilled or Broiled Squab, Vietnamese Style
Reviews: 198
Ingredients:
-
This simple boning technique—in which the wing is left
intact, protecting the breast against overcooking—can be
used with any bird, including chicken. You can substitute
quail (just split them in half ) or even Cornish game
hens; the results will be somewhat less flavorful but much
less expensive.
- 4 squab, about 1 pound each, innards and excess fat removed
- 1 tablespoon peanut or extra virgin olive oil
- 1 tablespoon chopped garlic
- 2 tablespoons chopped shallot
- 2 teaspoons sugar
- 1/4 cup nam pla (Thai fish sauce) or soy sauce
- 1 teaspoon dark sesame oil
- 1/2 teaspoon freshly ground black pepper
How to make
Grilled or Broiled Squab, Vietnamese Style
Grilled or Broiled Squab, Vietnamese Style
- Bone the squab
- Mix together all the other ingredients and marinate the squab for up to 2 hours in the refrigerator (even a 20-minute bath is effective). Heat a charcoal or gas grill or the broiler to very high heat and put the rack about 4 inches from the heat source. G
- rill or broil the squab for about 6 minutes per side, basting frequently and turning once. It is at its best when crisp outside and still fairly pink inside.
Comments for
Grilled or Broiled Squab, Vietnamese Style
Grilled or Broiled Squab, Vietnamese Style
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