Soy sauce pigeon

Method

1. 1 Cook soy sauce with rock sugar, cinnamon, star anise, orange peel, and rice wine to make a broth, then let it simmer gently.
2. 2 Dip the bird into the broth and take it out three times to ensure the inside of the bird is evenly heated.
3. 3 Soak the bird in broth at 85 degrees Celsius for exactly 18 minutes, making sure the water doesn't boil vigorously.
4. 4 Boiling water will cause the skin to crack and the meat to become mushy; the water should only be kept simmering.
5. 5 Turn off the heat and let it soak for another 3 hours so the color and flavor permeate the bones.
6. 6 Remove from the boiling water, brush with sesame oil, let cool, and then chop into pieces. This version is best eaten cold as the skin isn't crispy.