Soft-Fried White Pigeon

Name: Soft-Fried White Pigeon
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 250 g Pigeon meat (washed, skinned, scored and cut into chunks); 50 g Chinese yam (ground into powder); 5 Eggs (egg whites only); 500 g Vegetable oil; 10 g Cooking wine; 10 g Soy sauce; 0.5 g MSG; 3 g Sichuan peppercorns (made into pepper salt); 4 g Salt; 25 g Bean starch

A Sichuan dish of batter-coated pigeon meat, deep-fried until golden with a crispy exterior and tender interior, served with salt-and-pepper seasoning. Traditionally regarded as replenishing qi, strengthening the spleen, nourishing the kidneys, and relieving thirst.

30 min

Easy

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Ingredients

Pigeon meat (washed, skinned, scored and cut into chunks) 250 g

Chinese yam (ground into powder) 50 g

Eggs (egg whites only) 5

Vegetable oil 500 g

Cooking wine 10 g

Soy sauce 10 g

MSG 0.5 g

Sichuan peppercorns (made into pepper salt) 3 g

Salt 4 g

Bean starch 25 g

Instructions

Marinating the Pigeon

Wash and skin the pigeon meat, score it in a cross pattern, and cut into 2 cm cubes. Place in a bowl and marinate with cooking wine, soy sauce, and MSG.

Preparing the Egg Batter

Combine the egg whites with Chinese yam powder and bean starch to form a smooth batter. Add the marinated pigeon meat and mix until evenly coated.

First Fry

Heat the oil to about 150 °C (roughly 60% hot), then remove from heat. Carefully drop in the battered pigeon pieces one at a time, turning gently with a spoon so they cook evenly. Once the batter sets, remove the pieces and trim off any uneven corners or tails.

Second Fry and Plating

Return the wok to the heat and let the oil temperature rise. Fry the pigeon pieces a second time until golden brown. Remove, drain off excess oil, arrange on a plate, and sprinkle generously with pepper salt before serving.