Roasted Squab
This roasted squab features crispy golden skin and tender, juicy meat. A gem of Cantonese roast cuisine, it undergoes a lengthy marinade and air-drying before high-heat roasting, resulting in an irresistible combination of crackling skin and succulent flesh — perfect for festive gatherings.
Ingredients
13 items- Squab 2 (about 600g)
- Salt 1 teaspoon (5g)
- Light soy sauce 3 tablespoons (45ml)
- Dark soy sauce 1 tablespoon (15ml)
- Shaoxing wine 2 tablespoons (30ml)
- Oyster sauce 1 tablespoon (15ml)
- Honey 3 tablespoons (45ml)
- White vinegar 1 tablespoon (15ml)
- White pepper 1/2 teaspoon (2g)
- Five-spice powder 1/2 teaspoon (2g)
- Ginger 1 piece (15g)
- Green onion 2 stalks
- Water 500ml
Nutrition
Steps （8 steps）
Clean the squabs thoroughly: remove innards, head, and feet; rinse under running water and pat dry with paper towels. Use a knife tip to prick a few small holes in the breast meat so the marinade penetrates better.
In a large bowl, combine salt, five-spice powder, white pepper, light soy sauce, dark soy sauce, Shaoxing wine, and oyster sauce; stir into a uniform marinade. Add the squabs, rub the marinade all over the skin and inside cavities, and gently massage for about 3 minutes. Top with ginger slices and green onion sections, cover with plastic wrap, and refrigerate for at least 4 hours (preferably overnight).
Remove the marinated squabs, discard the ginger and green onion, and pat dry with paper towels. Bring 500ml water to a boil with white vinegar and 1 tablespoon of honey; remove from heat immediately. While hot, use a pastry brush to repeatedly brush the vinegar-honey mixture all over the skin 3-4 times. This step effectively enhances the skin's crispiness.
Set the blanched squabs on a roasting rack in a well-ventilated area (use a fan to speed up). Air-dry for at least 2 hours until the skin is completely dry to the touch — like parchment paper. This is crucial for forming a crispy crust and should not be skipped.
Preheat the oven to 200°C (top/bottom heat). Line a baking tray with foil and place it on the lower rack to catch drips. Place the fully dried squabs on a wire rack. Mix the remaining honey with an equal amount of water and brush a thin layer all over the squabs (especially wings and legs); taking care not to apply too thickly or it may burn.
Place the rack in the middle of the oven and roast at 200°C for 20 minutes. Monitor the skin color as it roasts; if certain spots darken too quickly, shield them with small pieces of foil. This stage sets the skin and develops a golden color.
Remove the squabs, brush another thin layer of the honey mixture, then flip them over (back side up). Lower the oven temperature to 180°C and continue roasting for 15 minutes, until the skin turns a deep golden-red, looks glossy, and gives off a rich caramelized aroma.
Test for doneness by poking a bamboo skewer into the thickest part of a leg. If the juices run clear with no trace of blood, the squab is fully cooked. If still bloody, return to the oven at 160°C for another 5-8 minutes. Let rest for 5 minutes, then chop into serving pieces with a sharp knife. Serve with pepper-salt or sweet chili sauce.
Tips
Keys to crispy skin: 1. After blanching, thoroughly air-dry until the skin feels like paper. 2. Start with high heat to set the skin, then lower the heat to cook through. 3. Apply honey glaze in two thin layers, not too thick. Longer marinating yields better flavor; prepare a day ahead if possible. If using an air fryer, follow similar steps: cook at 180°C for 25-30 minutes, flipping halfway.
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