Clay Pot Braised Squab
A clay pot dish of plump tender pigeon stewed together with winter bamboo shoots, white mushrooms, and cured ham until fall-apart tender.
Ingredients
fat tender pigeon
5
winter bamboo shoots (cut lengthwise into slices)
50 g
rehydrated oyster mushrooms (cleaned and sliced)
50 g
ham (sliced)
50 g
clear broth
to taste
scallions (cut into segments)
to taste
ginger (smashed)
to taste
fine salt
to taste
msg
to taste
sugar
to taste
cooking wine
to taste
Instructions
1
Prepare the ingredients
Cut each pigeon into four large pieces (discard the feet, neck, and head); cut the winter bamboo shoots lengthwise into slices; clean and slice the oyster mushrooms; slice the ham; cut the scallions into segments; smash the ginger.
2
Blanch
Blanch the pigeon pieces in boiling water, then remove and rinse off the blood foam; blanch the oyster mushrooms and winter bamboo shoots in boiling water, then remove.
3
Braise
Pour the clear broth into a clay pot and bring to a boil over high heat. Add the pigeon pieces, scallion segments, ginger, cooking wine, fine salt, sugar, and a pinch of msg. Once it reaches a rolling boil, cover and simmer over low heat. When the pigeon is about 70–80% tender, add the winter bamboo shoots, oyster mushrooms, and ham to the clay pot and continue braising.
4
Finish
When the pigeon is fully tender and falling off the bone, remove the scallion segments and ginger, skim off the surface oil, and serve.
