Stir-Fried Diced Pigeon
Diced pigeon is coated with cornstarch, briefly blanched in oil, then stir-fried with winter bamboo shoots, shiitake mushrooms, and water chestnuts, and finished with a cornstarch slurry to thicken.
Ingredients
pigeon meat (cut into small dice)
250 g
winter bamboo shoots (cut into small dice)
75 g
soaked dried winter mushrooms (cut into small dice)
2 slices
water chestnuts (cut into small dice)
160 g
egg white (beaten)
1
minced scallions
85 g
Shaoxing wine
20 g
salt
a pinch
starch
a pinch
clear broth
a pinch
Instructions
1
Step 1
Cut the pigeon meat into small dice, place in a marinade mixed with salt and wine and toss to combine, then add to the beaten egg white and toss, then mix with starch.
2
Step 2
Heat pork lard (500 g) in a wok over medium heat, add the pigeon meat and stir briefly, then pour into a strainer to drain off the oil.
3
Step 3
Cut the winter bamboo shoots, winter mushrooms, and water chestnuts all into small dice, and stir-fry briefly with the scallions in the original oil in the wok. Then add the clear broth mixed with salt and starch to the wok to thicken, add the diced pigeon meat, and quickly toss a few times until done.
