Tea-Smoked Squab

Clean the squabs thoroughly under cold water and pat the skin completely dry with paper towels.

Place the salt, Sichuan peppercorns, star anise, and cinnamon sticks in a dry skillet over medium heat. Toast until the mixture smokes and the salt turns a light brown color.

Allow the spice mixture to cool completely, then remove and discard the star anise and cinnamon sticks.

Apply the salt and peppercorn rub to the interior and exterior of each squab. Cover and refrigerate for a minimum of 8 hours or overnight.

Arrange the squabs breast-side down on a heat-proof plate and steam for 30 minutes until the meat is cooked through.

Remove the squabs from the steamer and let them cool. Once cooled, rub the skin evenly with dark soy sauce.

Line the base of a wok with aluminum foil. Spread the rice, brown sugar, and tea leaves over the foil. Insert a rack and place the squabs on it breast-side up.

Line the wok lid with foil and cover the wok. Place dampened paper towels around the lid edge to create a smoke-tight seal.

Heat the wok over medium-high heat. Once the aroma of smoke is detected, maintain the heat for 15 minutes.

Turn off the heat and leave the wok covered for 45 minutes to allow the smoke to penetrate the meat.

Heat peanut oil in a deep fryer or large wok to 180°C (350°F). Fry each squab individually for 5 minutes until the skin becomes dark and crisp.

Remove the squabs from the oil, drain on paper towels, and serve warm or at room temperature.