Crispy Fried Pigeon

Blanch and braise pigeons in a soy-citrus stock, dry the skin, then deep-fry until crispy. Serve with stir-fried greens.

Chinese Poultry Deep-Fried Pigeon Ken Hom

Estimated Nutrition

Calories

460.1

kcal / serving

1840.4 kcal total

Carbs

13.7g

per serving

54.8 g total

Fat

33.1g

per serving

132.5 g total

Protein

28.1g

per serving

112.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Rock Sugar

CondimentsSauces

tbsp

Dark Soy Sauce

tbsp

Light Soy Sauce

Fruits

piece

Lemon

Wedges, to serve

piece

Orange Peel

Finely chopped, fresh or soaked dried citrus peel

Liquids

1.2

Chicken Stock

For braising sauce

150

Shaoxing Rice Wine

Or dry sherry

tbsp

Chicken Stock

Or water, for vegetables

Meat

piece

Squab Pigeon

225-350g each, cut in half lengthways

NutsSeeds

tsp

Salt

For braising sauce

piece

Chinese Cinnamon Bark

Or cinnamon sticks

piece

Star Anise

Whole

tsp

White Pepper

tbsp

Sichuan Peppercorns

Roasted, finely ground and sieved

tbsp

Salt

For dip

clove

Garlic

Peeled and crushed

tsp

Salt

For vegetables

OilsFats

900

Groundnut Oil

Or vegetable oil, for deep-frying

tsp

Sesame Oil

tbsp

Groundnut Oil

Or vegetable oil, for vegetables

Vegetables

slice

Ginger

Thin slices, 7.5cm long

750

Chinese Greens

Such as bok choi or flowering cabbage

Method

Blanch the pigeons in boiling water for two minutes, then remove and discard the water.

Boil the braising sauce ingredients, add pigeons and ginger, and simmer for 30 minutes until tender.

Remove pigeons and let them dry in a cool, airy place for at least two hours until the skin feels like parchment.

Heat oil in a deep-fat fryer or wok and deep-fry the pigeons for 10 minutes until crisp and brown.

Drain pigeons on kitchen paper and let them cool for a few minutes.

Stir-fry peppercorns and salt for one minute, then cool and blend to create a dip.

Stir-fry garlic and salt for 15 seconds, add Chinese greens, and cook for 3-4 minutes.

Add 30ml chicken stock and continue stir-frying until greens are done but still crisp.

Chop pigeons into pieces and serve immediately with lemon wedges, salt and pepper dip, and greens.