Roasted Squab with Five-Spice Glaze

Ingredients

• 4 squabs (500g each) 4 squabs (500g each)
• 2 tablespoons soy sauce (30ml) 2 tablespoons soy sauce (30ml)
• 2 tablespoons honey (30ml) 2 tablespoons honey (30ml)
• 1 tablespoon five-spice powder (15g) 1 tablespoon five-spice powder (15g)
• 1 tablespoon grated ginger (15g) 1 tablespoon grated ginger (15g)
• 1 teaspoon salt (5g) 1 teaspoon salt (5g)
• 1 teaspoon vegetable oil (5ml) 1 teaspoon vegetable oil (5ml)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 10g, 8g
• Protein: 45g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a small bowl, combine the soy sauce, honey, five-spice powder, grated ginger, salt, and vegetable oil to make the marinade.
3. 3.
   Place the squabs in a large bowl and pour the marinade over them, ensuring they are evenly coated. Let them marinate for at least 30 minutes.
4. 4.
   Place the marinated squabs on a baking tray and roast them in the preheated oven for 25-30 minutes, or until the skin is golden brown and crispy.
5. 5.
   Remove the squabs from the oven and let them rest for a few minutes before serving.
6. 6.
   Serve the roasted squabs with steamed rice and stir-fried vegetables for a complete meal.

Treat your ingredients with care...

• Squab — Ensure that the squabs are fresh and properly cleaned before marinating. If squab is not available, you can substitute with Cornish game hens for a similar taste and texture.

Tips & Tricks

• For an extra crispy skin, you can broil the squabs for the last 2-3 minutes of cooking.
• If you prefer a spicier flavor, add a pinch of chili flakes to the marinade.
• Make sure to let the squabs rest before serving to allow the juices to redistribute and ensure maximum tenderness.
• Serve with a side of plum sauce or hoisin sauce for added flavor.

Serving advice

Garnish the roasted squabs with fresh cilantro leaves and serve them on a platter for an elegant presentation. Accompany the dish with steamed rice and stir-fried bok choy or Chinese broccoli for a complete and satisfying meal.

Presentation advice

Arrange the roasted squabs on a bed of vibrant green lettuce leaves to create an eye-catching presentation. Drizzle some of the remaining glaze over the squabs for an added glossy finish. Serve with chopsticks and small bowls of soy sauce for dipping.