Instructions: Cut each squab in half. Rub with the salt, pepper and soy sauce. Deep-fry in the hot oil at 375 degrees until lightly browned, about 15 (?) minutes. Do not overcook.

Hack the squab into bite-sized slices and arrange on a heated platter.

Serve with Roasted Salt And Pepper. The pieces of bird are lightly dipped into the salt-and-pepper mixture.

This recipe serves 4 as part of a Chinese meal.

Comments: Squab, a fancy name for pigeon, is very popular with the Chinese. The meat is dark and moist and will respond to several methods of cooking. In ancient China these birds were eaten by rich and poor alike.

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