Stir-fried Pigeon

Name: Stir-fried Pigeon
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Cuisine: Chinese
Ingredients: 2 Pigeon (suffocated, plucked, split open and entrails removed, washed, head and tail removed, large bones taken out); 150 g Water chestnut meat (finely minced); 10 g Cooked ham, minced; 25 g Yellow chives (finely chopped); 75 g Lean pork (finely minced with a knife); 1 Egg white (to bind the pigeon mince); 12 Thin pancake wrappers (accompaniment); 150 g Lettuce (cut into rounds, for serving alongside); 1000 g (uses 100 g) Lard (for deep-frying and stir-frying); MSG (seasoning), to taste; Refined salt (seasoning), to taste; Sesame oil (seasoning), to taste; Aromatic vinegar (dipping sauce), to taste

This classic Cantonese pigeon dish, Stir-Fried White Pigeon, features fried and stir-fried minced pigeon meat paired with water chestnuts, golden chives and other complementary ingredients. It has a distinct pine-like fragrance, crisp crunchy texture, and rich savory flavor, and is best enjoyed wrapped in thin pancakes with fresh lettuce.

55 min

Easy

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Ingredients

Pigeon (suffocated, plucked, split open and entrails removed, washed, head and tail removed, large bones taken out) 2

Water chestnut meat (finely minced) 150 g

Cooked ham, minced 10 g

Yellow chives (finely chopped) 25 g

Lean pork (finely minced with a knife) 75 g

Egg white (to bind the pigeon mince) 1

Thin pancake wrappers (accompaniment) 12

Lettuce (cut into rounds, for serving alongside) 150 g

Lard (for deep-frying and stir-frying) 1000 g (uses 100 g)

MSG (seasoning) to taste

Refined salt (seasoning) to taste

Sesame oil (seasoning) to taste

Aromatic vinegar (dipping sauce) to taste

Instructions

Preparing the ingredients

Suffocate the pigeons, pluck the feathers, split them open and remove the entrails, wash thoroughly, cut off the heads and tails, and remove the large bones. Finely mince the pigeon meat and lean pork with a knife, transfer to a bowl, and add the egg white to bind. Finely chop the water chestnut meat and yellow chives.

Deep-frying the pigeon

Heat the lard in a wok. When the oil reaches medium heat (about five-tenths hot), lower the pigeon meat into the oil to fry, then lift it out and drain in a wire strainer.

Stir-frying to finish

Return the pigeon meat to the wok and stir-fry for 4 to 5 minutes. Add the water chestnuts, yellow chives, minced ham, MSG, refined salt, and sesame oil, and stir-fry for another 4 to 5 minutes before transferring to a serving plate. Separately deep-fry the heads and tails until cooked and arrange them to resemble the shape of a pigeon.

Serving with accompaniments

Bring the dish to the table accompanied by the thin pancake wrappers, lettuce leaves (cut into rounds), and a small dish of aromatic vinegar for dipping.