Tomato Pigeon Breast
Deep-fried pounded, marinated squab is braised with aromatics and feng fruit, then finished with a thickened sauce for a tender, fragrant dish.
Ingredients
pigeon meat
150 g
tomato
100 g
minced garlic
2 tsp
ginger
2 tsp
scallion
5 segments
salt
2 tsp
dry cornstarch
0.5 tbsp
wet cornstarch
0.5 tbsp
Shaoxing wine
3 tsp
secondary stock
0.5 cup
MSG
1 tsp
white pepper
1 tsp
sesame oil
2 tsp
vegetable oil
500 g
Instructions
1
Step 1
Lightly pound the pigeon meat with the back of a knife until even, then cut into pieces. Mix with salt and coat with dry cornstarch.
2
Step 2
Heat oil in a wok until it reaches medium-hot (60% hot). Lightly fry the pigeon pieces, then drain in a skimmer.
3
Step 3
Using the remaining oil in the wok, add the aromatics and pigeon pieces, pour in the Shaoxing wine and secondary stock, season with salt and MSG, and simmer until nearly cooked. Add the tomato and continue to simmer until done. Thicken with wet cornstarch slurry, sprinkle with white pepper, and finish cooking.
