Five-Spice Pigeon

Name: Five-Spice Pigeon
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Ingredients: 3 pigeon; a pinch whole Sichuan pepper (wrap in clean cloth); a pinch each star anise and fennel (wrap in clean cloth); a pinch cinnamon bark (wrap in clean cloth); a pinch Shaoxing wine; 165 g soy sauce; a pinch sugar; a pinch sesame oil

Braise the pigeon with a spice sachet and seasonings over low heat until tender, reduce the sauce, brush with sesame oil, tear into pieces, and arrange on a serving plate.

2h 15m

Easy

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Ingredients

pigeon 3

whole Sichuan pepper (wrap in clean cloth) a pinch

star anise and fennel (wrap in clean cloth) a pinch each

cinnamon bark (wrap in clean cloth) a pinch

Shaoxing wine a pinch

soy sauce 165 g

sugar a pinch

sesame oil a pinch

Instructions

Preparing the ingredients

Split the pigeon open and remove the innards and feet.

Blanching

Boil in water until cooked through, then pour off the water.

Braising

Replace with an appropriate amount of clear broth, add the Sichuan pepper, star anise, fennel, and cinnamon bark (wrap all the above spices in a clean cloth first), soy sauce, wine, and sugar, and simmer over low heat until the pigeon is tender; reduce the liquid and remove from heat.