If you're looking for a flavorful and unique dish to impress your dinner guests, look no further than this delicious braised pigeon Chinese recipe. Pigeon, also known as squab, is a delicacy in Chinese cuisine and is often reserved for special occasions. This dish combines tender pigeon meat with a rich and aromatic sauce, creating a mouth-watering experience that will leave your taste buds begging for more. So let's dive into this professional and well-organized introduction to learn how to make this traditional Chinese dish.
Ingredients
Main ingredients
- Pigeon: 2 whole pigeons, cleaned and dressed
- Shaoxing wine: 2 tablespoons
- Dark soy sauce: 1 tablespoon
- Salt: 1 teaspoon
- Sugar: 1 teaspoon
- Spring onions: 2 stalks, cut into 2-inch sections
- Ginger: 2 slices
Sauce ingredients
- Chicken broth: 1 cup
- Shaoxing wine: 2 tablespoons
- Dark soy sauce: 2 tablespoons
- Hoisin sauce: 1 tablespoon
- Sugar: 1 teaspoon
- Sesame oil: 1 teaspoon
Instructions
To prepare the pigeons, pat them dry with paper towels and rub the Shaoxing wine, dark soy sauce, salt, and sugar all over the pigeons. Let them marinate for at least 30 minutes.
Preheat a wok or deep pan over medium-high heat. Add a tablespoon of oil and swirl to coat the wok. Add the spring onions and ginger and stir-fry for 1-2 minutes until fragrant.
Add the pigeons to the wok and sear on all sides until golden brown, about 5 minutes. Pour in the sauce ingredients and bring to a boil. Reduce the heat to low and let it simmer, covered, for 25 minutes.
After 25 minutes, remove the lid and turn the pigeons over. Let it simmer for another 10 minutes, uncovered, until the sauce has thickened and the pigeons are cooked through.
Remove the pigeons from the wok and let them rest for 5 minutes before carving them into pieces. Serve the pigeons with the sauce poured over the top and garnished with some extra spring onions and sesame oil.
Why You Should Try This Recipe
This braised pigeon Chinese recipe is a must-try for any food enthusiast. The tender and succulent pigeon meat, combined with the rich and flavorful sauce, creates a perfect balance of textures and tastes. The use of Shaoxing wine, dark soy sauce, and ginger adds depth and complexity to the dish, making it a true representation of traditional Chinese cuisine. Plus, pigeons are a great source of lean protein and essential nutrients, so not only is this dish delicious, but it's also nutritious.
Bringing Authentic Chinese Flavors to Your Home
With this recipe, you can bring the flavors of China to your home and impress your family and friends with this unique and mouth-watering dish. Pigeon is not a commonly used protein in Western cuisine, but it is highly valued in Chinese cooking for its delicate and gamey taste. By following these simple instructions, you can create a restaurant-quality dish in the comfort of your own kitchen.
In Conclusion
This braised pigeon Chinese recipe is a perfect choice for a special occasion or a dinner party. The combination of tender pigeon meat, flavorful sauce, and aromatic seasonings will surely make this dish a hit among your guests. So why not try this recipe and take your taste buds on a journey to the heart of Chinese cuisine?
HTML code:
Ingredients
- Pigeon: 2 whole pigeons, cleaned and dressed
- Shaoxing wine: 2 tablespoons
- Dark soy sauce: 1 tablespoon
- Salt: 1 teaspoon
- Sugar: 1 teaspoon
- Spring onions: 2 stalks, cut into 2-inch sections
- Ginger: 2 slices
Sauce ingredients
- Chicken broth: 1 cup
- Shaoxing wine: 2 tablespoons
- Dark soy sauce: 2 tablespoons
- Hoisin sauce: 1 tablespoon
- Sugar: 1 teaspoon
- Sesame oil: 1 teaspoon
Instructions
To prepare the pigeons, pat them dry with paper towels and rub the Shaoxing wine, dark soy sauce, salt, and sugar all over the pigeons. Let them marinate for at least 30 minutes.
Preheat a wok or deep pan over medium-high heat. Add a tablespoon of oil and swirl to coat the wok. Add the spring onions and ginger and stir-fry for 1-2 minutes until fragrant.
Add the pigeons to the wok and sear on all sides until golden brown, about 5 minutes. Pour in the sauce ingredients and bring to a boil. Reduce the heat to low and let it simmer, covered, for 25 minutes.
After 25 minutes, remove the lid and turn the pigeons over. Let it simmer for another 10 minutes, uncovered, until the sauce has thickened and the pigeons are cooked through.
Remove the pigeons from the wok and let them rest for 5 minutes before carving them into pieces. Serve the pigeons with the sauce poured over the top and garnished with some extra spring onions and sesame oil.
Why You Should Try This Recipe
This braised pigeon Chinese recipe is a must-try for any food enthusiast. The tender and succulent pigeon meat, combined with the rich and flavorful sauce, creates a perfect balance of textures and tastes. The use of Shaoxing wine, dark soy sauce, and ginger adds depth and complexity to the dish, making it a true representation of traditional Chinese cuisine. Plus, pigeons are a great source of lean protein and essential nutrients, so not only is this dish delicious, but it's also nutritious.
Bringing Authentic Chinese Flavors to Your Home
With this recipe, you can bring the flavors of China to your home and impress your family and friends with this unique and mouth-watering dish. Pigeon is not a commonly used protein in Western cuisine, but it is highly valued in Chinese cooking for its delicate and gamey taste. By following these simple instructions, you can create a restaurant-quality dish in the comfort of your own kitchen.
In Conclusion
This braised pigeon Chinese recipe is a perfect choice for a special occasion or a dinner party. The combination of tender pigeon meat, flavorful sauce, and aromatic seasonings will surely make this dish a hit among your guests. So why not try this recipe and take your taste buds on a journey to the heart of Chinese cuisine?
