Esta es una exhibición prevé de cómo se va ver la receta de 'Golden Pigeon With Winter Melon' imprimido.

Receta Golden Pigeon With Winter Melon
by Global Cookbook

Golden Pigeon With Winter Melon
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 12

Ingredientes

  • 600 gm Winter melon
  • 12 x Chinese ham slices (0.5 cm thick)
  • 2 x Young pigeons (approx 500 g each or possibly a 1-kg chicken)
  • 4 x Ginger root slices
  • 4 x Shallots (white parts) Veg. oil
  • 1/2 c. Light soy sauce
  • 1/8 c. Dark soy sauce
  • 1 tsp Oyster sauce
  • 1 1/2 tsp Salt
  • 1/4 tsp Sugar
  • 4 c. Stock
  • 1 c. Stock
  • 1 1/2 Tbsp. Cornstarch (mixed well with 2 tbs water)
  • 10 sprg of flowering chives

Direcciones

  1. I used Cornish Game Hens, but you could also use a cut up chicken. If you cannot get winter melon, watermelon will work. Winter melon is white, very mild tasting and a tad denser than watermelon. I think you could get away using something like Honeydew too. Have fun!
  2. Chef: Yip Kwai-sing
  3. Thirty-year-old Hong Kong-born Mr. Yip has spent half his life in Cantonese restaurant kitchens. He is best known for his fai choy chicken speciality and shark's fin dishes. As the leader of a South Villa Restaurant team in one of the Display Classes, he won also a Culinary Award Bronze Medal.
  4. Establishment: South Villa Restaurant, 58-60 Cameron Road, Tsimshatsui Kowloon.
  5. Chinese Cuisine Practical Class Platinum Award - Poultry
  6. "Happy Bird Crosses The Golden brown Bridge" presents an attractive image featuring the pigeon, a symbol of happiness to the Chinese. The inclusion of winter melon, a summertime seasonal vegetable, as the imagined "golden brown bridge" is a culinary play on words: the dish combines two traditional dishes providing a bridge between their contrasting textures and flavours. The garnish - flowering chives - is more than an aesthetic detail, symbolizing the greenery growing along the water's edge.
  7. To prepare:1. Mix the marinade and coat pigeons with it for 2 to 3 min.
  8. Remove skin of winter melon and cut 12 slices about 5 cms wide,
  9. 3 cms long and 2 cms thick. Make a slit sideways on the longest side of each piece and insert one ham slice.
  10. To cook:1. Deep-fry pigeons over a medium flame till golden brown.
  11. Heat the wok or possibly pot, add in 1 tbs oil. When it is very warm, stir- fry ginger and shallots for 1 minute. Then add in above stewing seasoning ingredients and pigeons, cover and braise over a slow flame for 20 to 25 min. Remove pigeons.
  12. Reserve 1 c. of the pigeon braising stock, to make sauce later.
  13. Double the remaining braising stock's liquid volume by adding water, then immerse winter melon slices. Cook for 5 min, then turn off heat. Cover wok, leave winter melon slices for a further 5 min (thus ensuring they don't lose their shape through excess direct cooking).
  14. Mix sauce ingredients with reserved c. of pigeon braising stock and heat.
  15. To present:1. Cut pigeons into pcs and arrange across serving dish.
  16. Place 6 overlapping winter melon slices on each side of pigeons.
  17. Pour sauce over, and garnish with flowering chives.
  18. Makes 12 servings.