Pigeon with Sweet Fermented Rice

Name: Pigeon with Sweet Fermented Rice
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 5 pigeons (slaughtered, feathers plucked clean, innards removed, heads and feet cut off, each cut into 4 pieces); 15 g green peas; 25 g cooked carrot (diced or sliced); 100 g sweet fermented rice; 15 g Shaoxing wine; 25 g soy sauce; 6 g scallion; 5 g ginger; 5 g white sugar; 1 g salt; 1.5 g MSG; 20 g all-purpose flour (for coating pigeon meat); 15 g wet starch (for thickening); 10 g sesame oil; 500 g (actual usage 450 g) cooking oil (for frying)

A traditional dish from Zhejiang, featuring turtledove as the main ingredient, braised with sweet fermented rice (jiuniang). It has a vivid color and tender, succulent meat.

45 min

Easy

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Ingredients

pigeons (slaughtered, feathers plucked clean, innards removed, heads and feet cut off, each cut into 4 pieces) 5

green peas 15 g

cooked carrot (diced or sliced) 25 g

sweet fermented rice 100 g

Shaoxing wine 15 g

soy sauce 25 g

scallion 6 g

ginger 5 g

white sugar 5 g

salt 1 g

MSG 1.5 g

all-purpose flour (for coating pigeon meat) 20 g

wet starch (for thickening) 15 g

sesame oil 10 g

cooking oil (for frying) 500 g (actual usage 450 g)

Instructions

Prepare the pigeons

Kill the pigeons, pluck all feathers, remove innards, cut off heads and feet. Blanch in boiling water, rinse clean, cut each into 4 pieces, mix evenly with salt and flour