Pan-fried Stuffed Dove

Name: Pan-fried Stuffed Dove
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 5 dove (split along the back bone, entrails removed, head and feet chopped off, spine and legs removed, placed skin-side down on a cutting board and flattened, lightly scored in a crosshatch pattern, and sprinkled with cornstarch); 150 g pork leg meat (minced, mixed with salt, egg white and water); 1 egg white (for mixing with the meat paste); 15 g cornstarch (sprinkled on the dove meat); 25 g tomato ketchup; 10 g Shaoxing wine; 10 g scallion segments; 5 g sugar (original reads "zi tang"); 1 g fine salt (for mixing with the meat paste); 5 g chili soy sauce; 2 g MSG; 10 g soy sauce; 10 g sesame oil (drizzled on at the end); 150 g (~50 g consumed) cooked vegetable oil (for pan-frying)

A traditional Zhejiang dish: turtle dove stuffed with seasoned pork filling, pan-fried to a glossy red, tender and richly aromatic with a sweet-sour and mildly spicy flavor.

40 min

Easy

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Ingredients

dove (split along the back bone, entrails removed, head and feet chopped off, spine and legs removed, placed skin-side down on a cutting board and flattened, lightly scored in a crosshatch pattern, and sprinkled with cornstarch) 5

pork leg meat (minced, mixed with salt, egg white and water) 150 g

egg white (for mixing with the meat paste) 1

cornstarch (sprinkled on the dove meat) 15 g

tomato ketchup 25 g

Shaoxing wine 10 g

scallion segments 10 g

sugar (original reads "zi tang") 5 g

fine salt (for mixing with the meat paste) 1 g

chili soy sauce 5 g

MSG 2 g

soy sauce 10 g

sesame oil (drizzled on at the end) 10 g

cooked vegetable oil (for pan-frying) 150 g (~50 g consumed)

Instructions

Prepare the dove

Kill the dove and pluck out all the feathers. Split it open along the back bone (do not cut all the way through the belly), remove the entrails and rinse clean. Chop off the head and feet and remove the spine and legs. Place it skin-side down on a cutting board, flatten it with the flat side of a knife, then lightly score it in a crosshatch pattern with the blade edge. Sprinkle with cornstarch and set aside.

Spread the meat filling

Mince the pork leg meat, add the salt, egg white and water, and mix until smooth. Spread the paste evenly over the dove meat.

Pan-fry

Place a wok over medium heat until hot and add the vegetable oil. When the oil reaches about half-hot, move the wok to low heat, place the dove skin-side down in the pan and fry for about 1 minute. Turn it over and fry for about 1 minute more, then pour off the oil.

Reduce the sauce

Move the wok to high heat and add the scallion segments, Shaoxing wine, soy sauce, sugar, chili soy sauce and water. Once it comes to a boil, add the tomato ketchup and MSG, swirl the wok, and as soon as the sauce thickens, remove from the heat.

Plate

Cut the dove into small pieces and reassemble them into the shape of a dove on a serving plate. Drizzle with the original pan juices, pour over the sesame oil, and serve.