Good with Squab or Pigeon, Too
A Quick and Easy Low-Fat Method

Sichuan Pepper, Hua Jiao
Adapted from Chinese chef Virginia Lee, whose version used Pigeon or Roasted Squab and was deep-fried. Pierre Franey adapted Lee’s method for Cornish Hens and used broiling instead of deep-frying. The result is a Chinese version of Cornish Hen, with Sichuan notes.This version is low-fat and is quickly made. The Lemons Continue reading