Quick-Fried Diced Pigeon
A Fujian-style stir-fried pigeon dish featuring diced pigeon meat cooked with winter bamboo shoots, winter mushrooms, and chestnuts. Fresh and tender in flavor.
Ingredients
Pigeon meat (cut into small dice)
250 g
Winter bamboo shoots (cut into small dice)
75 g
Rehydrated dried winter mushrooms (cut into small dice)
2 slices
Water chestnuts (cut into small dice)
160 g
Egg white (beaten)
1
Chopped scallions (for stir-frying)
85 g
Shaoxing wine (for marinating and seasoning)
20 g
Salt (for seasoning)
a pinch
Water chestnut starch (for marinating and thickening)
a pinch
Stock (for thin slurry)
a pinch
Lard (for flash-frying the pigeon)
500 g
Instructions
1
Marinate the pigeon
Cut the pigeon meat into small dice, toss in a marinade mixed with salt and wine, then combine with the beaten egg white, and finally coat evenly with water chestnut starch.
2
Flash-fry the pigeon
Heat lard in a wok over medium heat, flash-fry the pigeon meat briefly, then pour into a colander to drain off the oil.
3
Stir-fry and thicken the sauce
Cut the winter bamboo shoots, dried winter mushrooms, and water chestnuts into small dice, briefly stir-fry them with the scallions in the original wok, then pour in the stock seasoned with salt and thickened with water chestnut starch as a thin slurry, return the pigeon dice to the wok, and toss rapidly a few times until coated and done.
