Water Chestnut Squab Breast
A savory and aromatic dish.
Ingredients
Pigeon meat (pounded flat with the back of a knife, then diced into cubes)
150 g
Water chestnut meat
125 g
Minced ginger
3 tsp
Minced garlic
3 tsp
Salt (used in stages)
3 tsp
Dry starch
0.5 tbsp
Wet starch
0.5 tbsp
Shaoxing wine
0.5 tbsp
White pepper
1 tsp
MSG
1 tsp
Dark soy sauce
3 tsp
Sesame oil
1.5 tsp
Secondary broth
0.5 cup
Vegetable oil
500 g
Instructions
1
Step 1
Pound the pigeon meat flat with the back of a knife, then dice it into cube-shaped pieces. Mix with 1 tsp salt until evenly combined, then coat with the dry starch.
2
Step 2
Heat oil in a wok to about 40% hot (around 120°C/250°F). Add the pigeon pieces and deep-fry, then remove and drain in a wire strainer to remove excess oil.
3
Step 3
Return the wok to the stove. Toss the minced ginger, minced garlic, and fried pigeon pieces together in the wok, then add the Shaoxing wine and pour in the secondary broth. Season with 1 tsp salt and the MSG, and adjust the color to a golden-red hue with the dark soy sauce.
