Szechwan Salt and Pepper
6 tbsp. salt
1 tbsp. Szechwan peppercorns

Combine the salt and peppercorns in heavy skillet over medium heat. Cook until the salt begins to brown and you can smell the aroma of the peppercorns, about 10 minutes.

Spoon the salt and peppercorns into a coffee mill and grind to a powder.

Squab
2 squabs, 12 to 16 ounces each, cleaned and rinsed
3 cups chicken stock
1 cup chopped green onions
3 tbsp. minced fresh garlic
1/2 cup soy sauce
2 tbsp. minced fresh ginger
2 tbsp. dry sherry
2 tbsp. dark brown sugar
1 tbsp. honey
1 tsp. salt
Vegetable oil for frying

Bring a large pot of salted water to a boil. Drop the squabs into the boiling water and blanch them for 2 minutes.

Remove the squabs from the water and drain them on a kitchen towel.

In a deep stockpot over medium heat, combine the chicken stock, green onions, garlic, soy sauce, ginger, sherry, brown sugar, honey, and salt.

Reduce the heat and simmer the sauce, stirring occasionally, for 5 minutes until it begins to thicken.

Add the squabs to the stockpot and simmer uncovered for 20 minutes.

Remove the squabs from the stockpot and let them dry on a rack over a cookie sheet until the squabs are cooled to room temperature.

In a deep, heavy stockpot, pour in enough vegetable oil to come halfway up the sides of the pot. Heat the oil to 375º.

Slowly lower the squabs into the hot oil and fry until the skins are crisp and golden brown, about 5 minutes. Remove the squab from the oil and drain on paper towels.

Cut the squabs into serving pieces and serve with the Szechwan Salt and Pepper.