Deep Fried Pigeons Recipe
Ingredients
| Pigeons - 2, each weighing about 8-12 oz 225-350g | ||
| Fresh Ginger - 2 slices, into 3inch 7-5 cm slices | ||
| Oil | 1 1/2 Pint | |
| BRAISING SAUCE | ||
| Chicken Stock - 2 pints 1-1 Itr | ||
| Dark soy sauce | 2 Tablespoon | |
| Light soy sauce | 2 Tablespoon | |
| Dry Sherry OR Rice Wine - 5 fluid ounce 150ml | ||
| Honey | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Fresh Orange Peel - 2 pieces, finely chopped or dried citrus peel, soaked and finely chopped | ||
| Cinnamon Stick OR Chinese Cinnamon Bark - 1 | ||
| Star anise | 1 | |
| Pepper white | 1/2 Teaspoon | |
| Sesame oil | 1 Teaspoon | |
Directions
MAKING
1. In a large pot of boiling water blanch the pigeons for 2 minutes (this helps to get rid of impurities and tightens the skin).
2. Remove the pigeons from the pot and discard the water.
3. In a pot mix all the braising sauce ingredients together and bring it to a boil.
4. Add the pigeons and ginger lower the heat to a simmer and cover the pot tightly.
5. Simmer it for about 1- 1 1/2 hours until the pigeons are just tender.
6. Remove with a slotted spoon and let them dry on a plate, or hang in a cool, dry, airy place for at least 2 hours, until the skin feels like parchment paper.
7. In a deep fat fryer or large wok heat oil and deep fry until they are crisp and deep brown in colour.
8. Keep turning them frequently with a slotted spoon so that all sides are cooked and browned properly (this should take about 10 minutes).
9. Drain on paper towels and let them cool for a few minutes.
10. With a heavy cleaver or knife, chop it into 4-6 pieces and arrange on a warm serving platter.
SERVING
11. Serve hot with your favourite dipping sauce
TIPS
The braising liquid, once cooled, can be stored in a plastic container and frozen for future use.
1. In a large pot of boiling water blanch the pigeons for 2 minutes (this helps to get rid of impurities and tightens the skin).
2. Remove the pigeons from the pot and discard the water.
3. In a pot mix all the braising sauce ingredients together and bring it to a boil.
4. Add the pigeons and ginger lower the heat to a simmer and cover the pot tightly.
5. Simmer it for about 1- 1 1/2 hours until the pigeons are just tender.
6. Remove with a slotted spoon and let them dry on a plate, or hang in a cool, dry, airy place for at least 2 hours, until the skin feels like parchment paper.
7. In a deep fat fryer or large wok heat oil and deep fry until they are crisp and deep brown in colour.
8. Keep turning them frequently with a slotted spoon so that all sides are cooked and browned properly (this should take about 10 minutes).
9. Drain on paper towels and let them cool for a few minutes.
10. With a heavy cleaver or knife, chop it into 4-6 pieces and arrange on a warm serving platter.
SERVING
11. Serve hot with your favourite dipping sauce
TIPS
The braising liquid, once cooled, can be stored in a plastic container and frozen for future use.
Chef
