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Five Spice Red Braised Pigeons

chef.jackson's picture
Ingredients
  Pigeons 16 Ounce (2 In Number, 8 Ounce / 225 Grams Each)
  Dark soy sauce 15 Fluid Ounce (400 Milliliter)
  Light soy sauce 5 Fluid Ounce (150 Milliliter)
  Five spice powder 2 Tablespoon
  Dry sherry/Rice wine 5 Fluid Ounce (150 Milliliter)
  Sugar 2 Ounce (50 Grams)
  Spring onions 2 Tablespoon, finely chopped
  Fresh ginger 1 Tablespoon, finely chopped
Directions

MAKING
1. In a large pot of boiling water blanch the pigeons for 5 minutes.
2. In a medium sized pot mix all the sauce ingredients and bring to a boil and lower the heat to simmer.
3. Remove the pigeons with a slotted spoon, discard the water and add the pigeons to the sauce.
4. Cover and braise over a low heat for about 1 1/2 hours or until they are tender.
5. Remove with a slotted spoon and let them cool.
6. Cut up the pigeons into bite sized pieces and arrange them on a warm serving platter.

SERVING
7. To serve, sprinkle the garnish ingredients on top and serve immediately (to serve cold, let the pieces cool down and then sprinkle them with the garnish ingredients refrigerate them well wrapped in plastic wrap until ready to serve them).

TIPS
The braising sauce may be saved and frozen for the next time to cook this dish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Braising
Ingredient: 
Poultry
Interest: 
Gourmet, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
100 Minutes
Ready In: 
130 Minutes
Servings: 
4

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