Stir-Fried Pigeon

Name: Stir-Fried Pigeon
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 2 Pigeon (plucked, eviscerated, cleaned, head and tail removed, coarse bones taken out); 150 g Water chestnut meat (finely minced); 10 g Cooked ham (finely chopped); 25 g Chinese chives (finely minced); 75 g Lean pork; 1 Egg white; 12 Thin pancake wrappers; 150 Lettuce (cut into rounds); 1000 g (uses 100 g) Lard; to taste MSG; to taste Fine salt; to taste Sesame oil; to taste Rice vinegar (for dipping sauce)

Crisp, delicious Cantonese stir-fried squab with a distinctive pine fragrance.

40 min

Easy

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Ingredients

Pigeon (plucked, eviscerated, cleaned, head and tail removed, coarse bones taken out) 2

Water chestnut meat (finely minced) 150 g

Cooked ham (finely chopped) 10 g

Chinese chives (finely minced) 25 g

Lean pork 75 g

Egg white 1

Thin pancake wrappers 12

Lettuce (cut into rounds) 150

Lard 1000 g (uses 100 g)

MSG to taste

Fine salt to taste

Sesame oil to taste

Rice vinegar (for dipping sauce) to taste

Instructions

Step 1

Stun the pigeon, remove its feathers, eviscerate and clean it, trim off the head and tail, and remove the coarse bones. Mince the pigeon meat and lean pork into a fine paste, place in a bowl, add egg white and mix until combined; finely mince the water chestnut meat and Chinese chives.

Step 2

Heat a wok and add lard. Once the oil reaches approximately 50% heat, add the pigeon meat to deep fry, then drain in a colander. Return the pigeon meat to the wok and stir-fry for 4 to 5 minutes, then add water chestnuts, Chinese chives, minced ham, MSG, fine salt, and sesame oil, and stir-fry for another 4 to 5 minutes. Transfer to a serving dish. Separately fry the head and tail until cooked, and arrange them to recreate the shape of a pigeon. When serving, accompany with thin pancake wrappers and round-cut lettuce leaves. Dipping sauce: rice vinegar.