Sweet and Spicy Shredded Pigeon
A Chinese-Korean inspired pigeon preparation in two colors and two flavors. Made with pigeon meat and mung bean starch noodles, served as both a light version and a sweet-spicy version.
Ingredients
Boneless pigeon meat (split: 300g into thick shreds, 200g into shreds)
500g (boneless)
Cellophane noodles (blanched with boiling water, cut into shreds)
300g
Chicken fat (for the second stir-fry step)
100g
Scallions (split into 100g, 15g, and 70g portions; 100g for step 1 shredding, 70g for the final sugar-vinegar dressing)
100g
Canned bamboo shoots (cut into shreds)
25g
Cilantro stems (washed and cut into segments)
20g
Egg white (for coating pigeon shreds)
1g
Starch (slurry, for coating pigeon shreds)
10g
Tomato ketchup (for step 2)
25g
Fine salt
5g
White sugar (part for mixing with the clear sauce, part for the final scallion dressing)
25g
Cooking wine (for mixing the clear sauce)
15g
Chili oil (for step 2)
5g
Ground white pepper (for marinating the 200g pigeon shreds)
3g
Vinegar (part for step 2, part for dressing the scallion shreds)
15g
Soybean oil (for sliding-frying pigeon shreds)
250g (actually uses 25g)
Scallions (for step 1 shredding)
15g
Ginger (peeled, washed, cut into long shreds)
10g
Garlic (minced)
5g
Instructions
1
Preparing ingredients
Skin the 300g of pigeon meat and cut into thick shreds; cut the bamboo shoots into shreds; wash the cilantro stems and cut into segments; peel and wash the scallions and ginger, then cut into long shreds. Set aside.
2
Marinating pigeon shreds and preparing the clear sauce
Place the thick pigeon shreds in a bowl and toss with MSG, egg white, and starch slurry until evenly coated. In a separate bowl, combine the cooking wine, MSG, white sugar, 20g of scallion shreds, ginger shreds, and minced garlic to make a clear sauce. Set aside.
3
Preparing cellophane noodles and remaining pigeon
Wash the cellophane noodles, blanch briefly with boiling water, cut into shreds, and drain well. Cut the remaining 200g of pigeon meat into shreds, toss with salt and ground white pepper, and let stand briefly to absorb the seasoning. Set aside.
4
Sliding-frying pigeon shreds
Pour the soybean oil into a wok and heat over high flame until about 60% hot. Add the pigeon shreds, spread them out, and as soon as they turn white and are just cooked through, immediately lift them out and drain.
5
Cooking the lightly-flavored pigeon shreds
Leave a little oil in the wok. Add the 300g pigeon shreds, bamboo shoot shreds, and cilantro segments. Pour in the sweet clear sauce, toss a few times, then transfer to one side of a serving plate.
6
Cooking the sweet-spicy pigeon shreds
Heat a flat-bottomed pan, add the chicken fat, and heat until hot. Add 10g of scallion shreds and stir-fry until fragrant. Add the pre-blanched 200g of pigeon shreds and stir-fry until about 80% done. Add the tomato ketchup, chili oil, and vinegar, stir-fry briefly, then add the cellophane noodles and toss everything together with the minced garlic. Remove from the pan and place on the other side of the serving plate.
7
Decorative separator
Blanch the remaining 70g of scallion shreds briefly with boiling water, add sugar and vinegar, toss well, and arrange in the middle of the plate as a divider garnish. Ready to serve.
