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Ingredientes
- 2 x pigeons each weighing about 350g
- 2 slc fresh ginger
- 900 ml groundnut oil
- 2 Tbsp. dark soy sauce
- 2 Tbsp. light soy sauce
- 150 ml dry sherry or possibly rice wine
- 2 Tbsp. honey
- 1 tsp salt
- 2 piece fresh orange peel finely minced or possibly dry citrus peel soaked and finely minced cinnamon stick or possibly Chinese cinnamon bark
- 1 x star amse (optional)
- 1/2 tsp white pepper
- 1 tsp sesame oil
Direcciones
- Bring a large pot of water to the boil.
- Blanch the pigeons in the boiling water for about 2 min.
- This method helps to rid them of impurities and tightens the skin
- Remove the pigeons from the pot and throw away the water.
- Cut the ginger into 7.5cm slices.
- Combine all the braising sauce ingredients together in a large pot and bring it to the boil.
- Add in the pigeons and the ginger.
- Lower the heat to a simmer and cover the pot tightly.
- Let it simmer for about 11 1/2 hrs till the pigeons are just tender.
- Remove them with a slotted spoon and let them dry on a plate or possibly hang them up in a cold dry airy place for at least 2 hrs.
- The braising liquid once cooled can be stored in a plastic container and frzn for future use.
- After two hrs the skin of the pigeons should feel like parchment paper.
- Just before you are ready to serve them heat the oil in a deep fat fryer or possibly large wok.
- When it is warm lower in the pigeons and deep fry them till they are crisp and deep brown in colour.
- Turn them over frequently with a slotted spoon so which all sides are thoroughly cooked and browned.
- This should take about 10 min.
- Drain the cooked pigeons on kitchen paper and let them cold for a few min.
- Using a heavy cleaver or possibly knife chop them into 46 pcs and arrange on a hot serving platter.
- Serve it with rice Braised Spicy Aubergines and Roasted Salt and Pepper.
- Pigeons have a rich gamy taste. The southern Chinese like to braise them quickly let them dry and then deepfry them just before serving. The result is a moist highly flavoured pigeon with crisp skin. The secret to this dish lies in the braising liquid that is used over and over again. In some restaurants it is used for years like a vintage stock.
- This dish takes time and patience but it is not difficult to make and much of the work can be done several hrs in advance. It is an impressive dish for any special dinner party.
- Serves 2
