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Spiced Squab


Spiced Squab
3 squab
1 cup chicken broth
dash of ground Sichuan pepper
1 star anise
1/4 teaspoon ground cinnamon
1 Tablespoon sherry
2 Tablespoons soy sauce
1 teaspoon sugar
2 teaspoons sesame oil
1. Clean, wash and drain each squab.
2. Pour chicken broth into a three-quart sauce pan and add the spices, dry sherry, soy sauce, and sugar, and mix well.
3. Place squabs in the sauce pan with the spice mixture. Heat it to a boil; cover and simmer until the liquid has nearly all evaporated, about twenty minutes or so, and do add more water, if necessary.
4. Using a brush, paint sesame oil over the squab and serve.

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