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Salt Baked Pigeon Recipe
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Ingredients : |
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2
Marinade
1
2
1 tablespoon
1 teaspoon
2 slices
1 teaspoon
1 tablespoon
1 teaspoon
1/2 teaspoon
2.5 kg
2 sheets
2 sheets
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Pigeons
Star anise, crushed
Shallots
Spring onion (scallion), shredded
Fresh root ginger, shredded
Liquorices root
Chinese yellow wine
Dark soy sauce
Ginger juice
Sesame seed oil
Coarse salt
Greaseproof paper
Tin foil
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Method :
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Clean the pigeons and dry
them with absorbent kitchen paper.
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Mix together the star
anise, shallots, spring onion (scallions), ginger and liquorices
and rub the skin and the inside of the pigeons with the mixture.
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Blend the yellow wine, soy
sauce, ginger juice and sesame seed oil together, divide it and
put it into the cavities of the pigeons.
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Stir-fry the coarse salt
over high heat for 2 minutes.
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Insert about one-third of
the salt into the pigeon cavities and cover the outside of the
birds with the remaining salt.
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Wrap each pigeon first
with a piece of greaseproof paper and and then with the foil.
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Bake the wrapped pigeons
in an oven at 350oF / 180oC for 40 minutes.
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Remove the paper and foil
from the pigeons and shake them free of salt.
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To serve, cut the pigeons
into bite-sized pieces.
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