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1
Rinse and dry the squabs thoroughly.
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2
Place the salt, peppercorns, star anise and cinnamon sticks in a dry skillet and toast by shaking over medium heat until the mixture begins to smoke and the salt begins to turn brown.
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3
Allow to cool.
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4
Discard the star anise and cinnamon and rub salt and peppercorns over the squabs, inside and out.
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5
Cover the squabs loosely and set in a cool place or in the refrigerator for eight hours or overnight.
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6
Place the squabs, breast side down, on a heat-proof plate.
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7
Place in a steamer or a covered wok fitted with a rack and steam 30 minutes.
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8
Allow squabs to cool, then rub with soy sauce.
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9
Cover the bottom of a wok with aluminum foil.
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10
Place the rice, brown sugar and tea in it.
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11
Place a rack in the wok and arrange the squabs breast side up on the rack.
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12
Line the cover of the wok with foil, cover the wok and seal the edge of the cover with dampened paper towels to keep the smoke from escaping.
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13
Turn the heat to medium high and when you smell smoke leave the heat on for 15 minutes.
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14
Turn the heat off and keep the birds in the covered wok for 45 minutes.
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15
In a large wok or deep fryer heat the oil, add the squabs one at a time and deep fry them for five minutes to crisp the skin.
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16
Pat dry with paper towels.
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17
Serve warm or at room temperature.
