|Pigeons||4 (Use Oven Ready)|
|Rice alcohol/Vodka||175 Milliliter|
|Sunflower oil||5 Tablespoon|
|Garlic||3 Clove (15 gm)|
|Onion||1⁄2 , finely chopped|
|Light soy sauce||2 Tablespoon|
|Honey/Golden syrup||2 Teaspoon|
|Five spice powder||1⁄2 Teaspoon|
|Freshly ground black pepper||1 Pinch|
|Lemons||2 , cut in quarters|
|Freshly ground black pepper||To Taste|
Prepare the pigeons by rubbing them inside and out with rice alcohol or vodka.
Place on a wire rack and set aside to dry.
Combine the ingredients for the marinade.
Paint the pigeons with this mixture inside and out, and leave for 1 hour to dry, either on a rack in a cool well-ventilated room or preferably hanging by their necks.
Brush the pigeons with the remaining marinade and roast on a rack in a pan for 20 minutes.
Strip the flesh from the cooked pigeons and arrange on a warmed plate.
Divide the lemon wedges among 4 dinner plates and add 1/2 tspn salt and a pinch of pepper to each.
Guests make their own dip by mixing the salt and pepper and moistening the mixture with a squeeze of lemon juice.