PIGEON IN WINE
1supreme pigeon
2 slices ginger
2 sprigs spring onion
2 soup bowls water
4 quail eggs
Soaking ingredients for pigeon:
3/4 cup bamboo-leaf-green liquor
2 tbsp light soy sauce
1 tsp sugar
1/2 cup stock
- Wash and gut pigeon. Drain well.
- Put 2 soup bowls of water, ginger and spring onion into a small pot. Bring to a boil. Add pigeon with breast facing down. Water should be sufficient to cover the back of pigeon. Parboil for 30 minutes. Remove from heat and remain covered for 10 minutes. Poach quail eggs. Remove shell.
- Dish up pigeon and rinse in cold water. Wipe dry and chop up. Arrange in a deep plate.
- Use 1/2 cup of hot stock for soaking pigeon to dissolve sugar. Allow to cool. Add wine and light soy sauce. Mix well. Pout into deep plate. Soak pigeon for 1/2 days.
- Or buy a pigeon in soy sauce. Soak it is bamboo-leaf-green liquor to form a dish of different flavour.
- Bamboo-leaf-green liquor can be replaced by Baby Champagne to form another tasty dish
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