Braised Young Pigeon with Straw Mushrooms and Daylily

Name: Braised Young Pigeon with Straw Mushrooms and Daylily
Prep time: 1 h 10 min
Cook time: 16 min
Total time: 1 h 26 min
Cuisine: Chinese
Ingredients: 1 young pigeon (approx 450g); 20 g dried straw mushrooms (soaked, cleaned); 30 daylily buds (soaked, stems removed, squeezed dry); 1 tbsp cooking oil; 1 garlic clove (smashed); 2 tsp sesame oil (for brushing pigeon skin); 1/4 tsp salt; 1/4 tsp sugar; 2 tsp oyster sauce; cornstarch (mixed with water to make cornstarch slurry), to taste

Marinate squab in seasoning, then microwave it with straw mushrooms and daylily buds to create a vibrant, aromatic, flavorful dish.

1h 26m

Easy

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Braised Young Pigeon with Straw Mushrooms and Daylily

Ingredients

young pigeon (approx 450g) 1

dried straw mushrooms (soaked, cleaned) 20 g

daylily buds (soaked, stems removed, squeezed dry) 30

cooking oil 1 tbsp

garlic clove (smashed) 1

sesame oil (for brushing pigeon skin) 2 tsp

salt 1/4 tsp

sugar 1/4 tsp

oyster sauce 2 tsp

cornstarch (mixed with water to make cornstarch slurry) to taste

Instructions

Prepare the young pigeon

Rinse the young pigeon and pat dry with kitchen paper. Puncture the pigeon’s eyes to prevent them from bursting during cooking. Cut off the pigeon’s feet and wing tips. Place the pigeon in a large bowl, coat the skin evenly with the marinade, pour the remaining marinade into the pigeon cavity, marinate for 1 hour, flipping once halfway through. Strain the marinade before use and set it aside.

Prepare the side ingredients

Rinse the straw mushrooms. Place them in a bowl, soak in half a cup of water until soft. Trim off any sediment, stir several times with chopsticks. Squeeze dry and set the mushroom soaking liquid aside. Soak the daylily buds until soft, trim off the hard ends, squeeze dry.

Cook the side ingredients

Add oil and garlic to a 2L deep pot, heat on high for 2 minutes. Add the straw mushrooms and daylily buds, stir to coat with the hot oil, then add the seasonings and mushroom soaking liquid, stir briefly. Cover the pot and cook on high for 3 minutes. Push the ingredients to the side of the pot, leaving the center empty.

Cook the young pigeon

Add the young pigeon and the reserved marinade, cover the pot. Cook on high for 5 minutes. Flip the pigeon, reduce heat to medium (70% power) and cook for 5 minutes. Remove from heat, let rest for 5 minutes, then brush the pigeon skin evenly with sesame oil.

Thicken sauce and serve

If you prefer a thicker sauce, stir a small amount of cornstarch slurry while the pigeon rests, mix it into the pot, and cook on high for 1 minute. Cut the young pigeon into pieces, arrange on a plate, place the straw mushrooms and daylily buds around the edge, and pour the sauce over before serving.