Sautéed Pigeon Breast
A nourishing, strength-building stir-fry dish made with pigeon breast, shiitake mushrooms, and bamboo shoots.
Ingredients
pigeon breast (washed, sliced diagonally into thin pieces)
300 g
rehydrated shiitake mushrooms
50 g
bamboo shoot slices
50 g
egg white
1
fine salt
to taste
MSG
to taste
scallion segments
to taste
ginger slices
to taste
starch
to taste
sesame oil
to taste
lard
to taste
chicken broth
to taste
Instructions
1
Coating
Wash the pigeon breast and slice it diagonally into thin pieces. Take a bowl, crack in the egg white, and stir vigorously. Add starch and fine salt and mix well, then add the pigeon meat and toss to coat evenly with the slurry.
2
Velveting in oil
Add lard to a wok. When heated to about 50% hot, slide in the pigeon slices to pass through the oil, separate them with chopsticks, and when about 80% cooked, transfer to a colander to drain the oil.
3
Stir-frying
Leave some oil in the wok. When heated to about 60% hot, add the bamboo shoot slices, shiitake slices, ginger slices, and fine salt and stir-fry briefly. Then add the pigeon slices, pour in the chicken broth, and season with fine salt, MSG, and scallion segments. Once boiling, thicken with wet starch, drizzle with sesame oil, plate, and serve.
