Sweet Fermented Rice Pigeon
A kidney-tonifying, qi-boosting dish prepared with pigeon, sweet fermented glutinous rice, green peas, and carrots.
Ingredients
5 pigeons (killed, feathers plucked clean, innards removed, heads and feet cut off, blanched in boiling water then washed, each cut into 8 pieces)
5
sweet fermented rice
100 g
cooked green pea kernels
50 g
scallions (cut into chunks)
25 g
carrot (cut into chunks)
50 g
flour (for coating)
to taste
salt
to taste
sugar
to taste
MSG
to taste
ginger pieces (smashed)
to taste
cooking wine
to taste
sesame oil
to taste
soy sauce
to taste
vegetable oil (for deep frying)
to taste
wet starch (for thickening sauce)
to taste
Instructions
1
Prepare the pigeons
Kill the pigeons, pluck all feathers clean, remove the innards, cut off the heads and feet, blanch in boiling water then wash, cut each pigeon into 8 pieces, and coat evenly with flour and salt. Cut carrots and scallions into chunks. Heat vegetable oil in a wok to 70% heat, add the pigeon pieces and fry until cooked, then pour into a colander to drain.
2
Stir-fry and finish
Leave the oil in the original wok, add scallions and stir-fry until fragrant. Add the pigeon pieces, pour in cooking wine, add sweet fermented rice (break it up), sugar, soy sauce, smashed ginger pieces, and water. Cover the wok and simmer for 3 minutes. Remove the ginger pieces, add cooked green pea kernels, carrot chunks, and MSG. Thicken the sauce with wet starch, drizzle with sesame oil, then plate and serve.
