Double Pigeon in Lotus Leaf
A Hakka dish: marinated pigeon meat is wrapped in lotus leaves together with dried mushrooms and scallion segments, then steamed until cooked through.
Ingredients
Squab (cleaned and cut into pieces)
600 g
Fresh lotus leaf (soaked in boiling water until soft, patted dry)
1
Refined salt
7.5 g
Flavor powder
7.5 g
Water chestnut starch
4 g
Scallion (cut into segments)
4 g
Rehydrated shiitake mushrooms
75 g
Oil
40 g
Instructions
1
Prepare lotus leaf
Soak the lotus leaf in boiling water until soft
2
Marinate the squab
Clean the squab and cut into pieces, then mix evenly with refined salt, flavor powder, water chestnut starch, and oil
3
Wrap and shape
After patting the lotus leaf dry, place the squab pieces on the leaf, top with the cut scallion segments and shiitake mushrooms, wrap into a square, and tie tightly with straw cord
4
Steam
Place on a plate, put in a steamer, and steam over high heat for about 20 minutes until fully cooked
5
Serve
Untie the straw cord before serving
