Salt Baked Pigeon Recipe

Salt Baked Pigeon Recipe

Ingredients :

2 pigeons

 

Marinade

2 shallots

1 tablespoon scallion, shredded

1 star anise, crushed

1 teaspoon fresh root ginger, shredded

2 slices liquorices root

1 teaspoon Chinese yellow wine

1 tablespoon dark soy sauce

1 teaspoon ginger juice

1 teaspoon sesame seed oil

2.5 kg coarse salt

2 sheets greaseproof paper

2 sheets tin foil

 

Method :

Clean and pat dry the pigeons with absorbent kitchen paper. Mix the star anise, scallions, shallots, liquorices and ginger. Rub the skin and the inside of the pigeons with this mixture.  Blend the yellow wine, soy sauce, ginger juice and sesame seed oil together, divide it and put it into the cavities of the pigeons. Stir-fry the coarse salt over high heat for 2 minutes. Insert about one-third of the salt into the pigeon cavities and cover the outside of the birds with the remaining salt. Wrap each pigeon first with a piece of greaseproof paper and and then with the foil. Bake the wrapped pigeons in an oven at 350oF / 180oC for 40 minutes. Remove the paper and foil from the pigeons and shake them free of salt. When serving, chop the pigeons into small bite-sized pieces.

 

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