Laque Squab

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Laque Squab (Bo Cau Quay)
Servings	Preparation Time	Cooking Time	Calories	% from Fat	Fat	Sodium	Carbohydrates	Protein	Cholesterol
4-8	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A

`INGREDIENTS:`
1/3 cup fish sauce	1 tablespoon thick soy sauce	2 tablespoons honey
1 tablespoon vegetable oil	2 teaspoons five-spice powder	four 10 to 12-ounce squabs
2 ounces fresh ginger, peeled and cut into 4 slices, and lightly crushed	4 scallions, trimmed, halved crosswise, and lightly crushed

1 Whisk together the fish sauce, thick soy sauce, honey, oil, and five-spice powder in a large dish. Carefully loosen the skin of the squab by running your fingers between the skin and the meat (breast and legs) without tearing the skin. Place the squab in the marinade and coat evenly, inside and out and between the flesh and the skin. Drain and refrigerate the birds, uncovered and turning occasionally, for 24 hours.

2 Preheat the oven to 425 F. Place an equal amount of ginger and scallion in the cavity of each bird, then truss each with kitchen string. Place the squab breast side down on rack and roast 15 minutes. Turn them breast side up and continue roasting for 20 to 25 minutes more. Serve with pickled vegetables and rice.